Comments on: Five Ways to Eat Jicama

By: W Luders

W Luders — Sat, 07 Jul 2012 00:57:00 +0000

I am finding out that it is mostly drizzled with lime juice and sprinkled with chili powder.

By: Richard Crooks

Richard Crooks — Sun, 25 Mar 2012 23:43:26 +0000

I love it a salad without Jicama just isn’t a salad. I love the cruchy ness. I’m not much for cooked vegetables, but might try some of these ideas.

By: Lisa Bramen

Lisa Bramen — Sun, 16 May 2010 17:59:32 +0000

Lorraine, the restaurant is called the Great Range, in Keene Valley, New York. That’s in the Adirondacks, where I live. Probably not convenient to where you live! In any case, it was just a special, not something that’s always on the menu. If I were trying to recreate it, I would probably just follow a standard risotto recipe, then add finely diced jicama and roasted red pepper, possibly sautéing the jicama before adding it.

By: Lorraine

Lorraine — Sat, 15 May 2010 15:46:49 +0000

Oh! I also forgot to ask – what’s the name of the restaurant where you got the roasted red pepper and jicama risotto?

By: Lorraine

Lorraine — Sat, 15 May 2010 15:42:28 +0000

I came across this article while researching jicama (I was unfamilar with it until just recently) and I didn’t realize it could taste good cooked! Will have to try that out next.

By: Tinky

Tinky — Thu, 14 Jan 2010 17:10:38 +0000

The stir fry would never, ever have occurred to me! Thanks for the tips, Lisa……..