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How to use the jicama
James Silverton, if I was in the mood, I'd turn the lights down low and
reply with soft music, but you'll have to accept this instead:: > aem wrote on Fri, 13 Feb 2009 13:13:18 -0800 (PST): > >> On Feb 13, 12:49 pm, Dan S. >> > wrote: >>> I bought some jicama. I am making chicken enchaladas with >>> white sauce and green salsa tonight. >>> >>> What do I do with the jicama? I'm sure someone here knows. >>> > >Use it anywhere you want crispy crunchy texture, mild slightly sweet >>taste. A good substitute for water chestnuts in Chinese dishes. > > It's good julienned in salads and also as a component of Gazpacho soup. So, raw, from what I gather. -- Yours, Dan S. the unruly redshirt |
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How to use the jicama
"Dan S." wrote: > > James Silverton, if I was in the mood, I'd turn the lights down low and > reply with soft music, but you'll have to accept this instead:: > > aem wrote on Fri, 13 Feb 2009 13:13:18 -0800 (PST): > > > >> On Feb 13, 12:49 pm, Dan S. > >> > wrote: > >>> I bought some jicama. I am making chicken enchaladas with > >>> white sauce and green salsa tonight. > >>> > >>> What do I do with the jicama? I'm sure someone here knows. > >>> > > >Use it anywhere you want crispy crunchy texture, mild slightly sweet > >>taste. A good substitute for water chestnuts in Chinese dishes. > > > > It's good julienned in salads and also as a component of Gazpacho soup. > > So, raw, from what I gather. Can be cooked lightly but gets soggy quickly. Add at the last moment. |
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How to use the jicama
In article >, Arri London >
wrote: > Can be cooked lightly but gets soggy quickly. Add at the last moment. Off the top of my head and never tried, how about East meets West? Stir fry? I love to horn in on subjects I know nothing about. leo |
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How to use the jicama
Leonard Blaisdell wrote: > > In article >, Arri London > > wrote: > > > Can be cooked lightly but gets soggy quickly. Add at the last moment. > > Off the top of my head and never tried, how about East meets West? Stir > fry? I love to horn in on subjects I know nothing about. > > leo Done very quickly should work. Like stirfrying mooli/daikon. Will soften quickly but doable. |
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