beef stew with jicama
if you’ve had success with turnip then I'm certain jicama isn't any
different.
if you wanted to really go all out you could thin slice it and dry in the
oven and then use it..much like those packaged potato meals do.
KROM
"Susan" wrote ...
Thanks for the info. White turnip is very watery, I have to drain and
blot it when I make puree from it, and it makes a great sub in gratin.
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So far, so good. I can't imagine that jicama is any more watery than
small white turnips. One could always slice and blot for a while, if
concerned, but I'm not.
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