Sometimes I go a little crazy at the grocery store and pick up a fruit or vegetable that I have no idea what to do with. Admittedly, I’ve been doing this so long that there aren’t many produce items left that I’m not familiar with, but I recently came across one: Jicama.
I had seen jicama used before on the TV show, “Top Chef,” and I knew that it was a crunchy vegetable, similar to water chestnuts. It comes from Mexico and has a crunchy, watery texture. What I didn’t know was how I was going to cook it, as it’s typically eaten raw (dipped in salsa or lime juice) or in salads, which I wasn’t in the mood for. Naturally, I turned to the Googles, which let me know that Jicama could be roasted much like potatoes and turnips.
One large jicama
Salt and pepper
Dried herbs of your choosing
Preheat the oven to 400 degrees.
Begin preparing the jicama by peeling it with a knife or potato peeler. It’s easiest if you slice off the top and bottom of the vegetable, and then peel the skin away. Chop it into bite-sized pieces and spread it out on a roasting pan. Drizzle the jicama with olive oil, and then dust it with salt and pepper. Roast the jicama for one hour, until it has soften and turned a golden brown.
Remove the pan from the oven and place the jicama into a bowl. Top it off with another tablespoon of olive oil and your choice of herbs. Try an oregano-basil-thyme medly for an Italian-inspired dish, or chili powder-cayenne pepper-and cumin for a south-of-the-border flare.