How Do You Cook A Jicama

Let me introduce you to a jicama

Last week while I was at the grocery store I decided to try something new, so I bought a jicama. What is a jicama you ask? Some call it a Mexican potato. Others call it a Mexican Turnip. Me? I just like to say it and say it often – jicama (yick-a-ma). I have liked saying it so much that I have been making up crazy sayings with it all week. “Dude… You are such a jicama!” or “Can you believe that jicama??” The possibilities are endless!

Most people eat it raw either sliced or on top of salads. Instead of eating it raw I decided to serve it as a warm side dish. Curious how I served up? Want to impress others with your mad jicama cooking skills? Check out this super easy and super yummy recipe.

INGREDIENTS

1 clove garlic

1/4 pound jicama (peeled and thinly sliced)

2 tablespoons red pepper, chopped ( I added more because I really like red peppers)

DIRECTIONS

Heat 2 teaspoons olive oil in a skillet sprayed with cooking spray. Mix together garlic, peeled jicama and red peppers. Heat 2 teaspoons olive oil in a skillet sprayed with cooking spray. Once skillet is hot, add the jicama mixture and sprinkle with 1/8 teaspoon paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. Saute the entire mixture for 5 minutes or until golden brown, stirring frequently. Serve as a warm side dish or eat it as a main dish. Either way it is delicious!

Oh, and for the record: I did not see Hubby sneak back in to the kitchen and eat the rest out of the skillet leaving me none for lunch the next day. Nope. It didn’t happen.