Jicama is appearing in more and more recipes these days. Once peeled, this root vegetable looks like a potato and its crisp flavor is sort of a cross between a pear and an apple.
Once you get the hang of prepping it, jicama might become a regular ingredient in salads and slaws. You can also make delicious fries with it. Toss them in boiling water for 10 minutes and then spread out on a baking sheet with some olive oil and salt. Then, bake at 425 degrees F for about 35 minutes or until crispy.
When you look at a jicama, you might be intimidated by its thick, rough skin, but it’s really not that hard to cut. Cutco’s Hardy Slicer is a great tool for peeling, slicing and julienning it. Culinary trainer Lynn Novo stopped by our kitchen to show us how to cut jicama.
How to Julienne Jicama
- Trim off the ends, set on a flat side and remove the peel using a Hardy Slicer.
- Cut in half. Lay one half down on its flat side and make thin slices (about 1/4" thick). Repeat with the other half.
- Stack two or three slices at a time and cut crosswise into matchstick-size strips (about 1/4" wide).