The check-out girl eyed me suspiciously and poked the jicama as if it were an explosive potato.
“What’s this?” she growled.
“Jicama,” I sighed. “It’s that one,” I pointed to a helpful picture of a jicama on her produce sheet.
She rang it up, but not before shooting me the kind of look you’d reserve for people with dangerous root vegetable perversions.
I can’t blame her. Just a few years ago this Irish girl had no earthly clue what a jicama was either.
I was a bit disappointed in jicama to be honest…but I think that’s more to do with my poor expectation management than the actual veg.
See, the thing is, I expected french fries. Crispy on the outside, soft on the inside.
Jicama isn’t that type of vegetable. It retains its crunch and it takes a long time to fry up to the desired crispyness.
Once you get over that hurdle it’s a good substitute – a fraction of the carbs, low glycemic index and high in vitamin C.
Homestyle Baked Jicama Fries
- 1 jicama
- 3 tbsps bacon fat or coconut oil, melted
- sea salt
- black pepper
- Peel the jicama and cut it into chunky oblongs (my fries were about half an inch thick).
- Pat dry with a paper towel to absorb any excess moisture.
- Toss in the fat and liberally season with salt and pepper.
- Arrange on a greased or lined baking tray. Bake at 400 for 40 minutes.
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