I have not eaten jicama cooked. I have made a slaw with it using equal
parts of grated raw beets and jicama and I liked it very well.
Lois Goodine.
----- Original Message -----
From: "gail johnson" <[email protected]>
To: <[email protected]>
Sent: Saturday, April 06, 2013 4:07 AM
Subject: [CnD] Jicama Hashbrown
Hi,
I have used Jicama before. In our case I like it but my husband doesn't.
To use them wash then peel like a carrot or potato.
I cut off a piece on both ends.
When I've usually eaten it they were sliced in match sticks.
I have had them in a salad or stew.
I'm going to try these for myself. The seasoning and onion amount will
probably be increased.
Minutes to Prepare: 5
Minutes to Cook: 15
Number of Servings: 2
Ingredients
1 cup shredded jicama
1/4 cup thinly sliced onion
2 tsp garlic powder
1 tsp pepper
1 tsp salt
2 tbls butter
Directions
Shred jicama, I use a food processor on the grade blade, thinly slice
onion, add dry seasonings. Heat up butter into skillit, add hashbrown to
skillit and press firmly and cook on one side till golden brown then flip
and cook other side intil golden brown and the serve hot.
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