Definitions for "Jicama"
Related Terms:
Hoisin sauce, Ginger root, Tabbouleh, Tomato sauce, Guacamole, Marinara, Hummus, Barbecue sauce, Worcestershire sauce, Sesame seeds, Adobo, Wasabi, Gazpacho, Daikon , Tomato paste, Tandoori, Pastrami, Goulash, Niçoise, Gingerroot, Escabèche, Rouille, Coleslaw, Panzanella, Remoulade, Gari, Ratatouille, Raita, Spring onions, Cassareep, Gremolata, Sinigang, Bruschetta, Gulab jamun, Tartare, Compote, Black bean sauce, Devil, Tarka, Mirepoix, Mole, Cumin, Caponata, Scallions, Tahini, Kimchi, Coulis, Rice vinegar, Curry, Chili powder
a vegetable like a cross between a potato and an apple
A white-fleshed root vegetable also called a Mexican potato. It is crunchy and sweet and can be eaten either raw or cooked. Makes a great addition to salads or can be boiled and baked like a potato, available from May to November.
Nicknamed yam bean and Mexican potato; a low-calorie thick brown-skinned root vegetable with white crunchy flesh that tastes like a cross between a water chestnut and a potato; after the fibrous skin has been pared away, jicama flesh will not discolor; primarily used in salads; when eaten raw, it is usually sprinkled with lime juice and chili powder; the smaller jicama are the most sweet and moist. Its flavor is mild and sweet. It is a fair source for vitamin C and potassium.
This tan-skinned tuber has a mild, nondescript flavor, but a nice crunchy texture. It's a good, cheap substitute for water chestnuts in stir-fries. Since it doesn't discolor, it's also a great vegetable to serve raw on a crudités platter. Peel it before using.
an unpretentious root vegetable with a firm flesh that becomes sweet, juicy and crunchy when cooked. Peeling is extremely easy. Simply prick the skin open with the tip of your knife, hold it by the torn edge, and yank it off piece by piece.
HEE-kah-mah] Jicama is a white-fleshed root vegetable that is grown underground. Also called a Mexican potato, it has a crunchy, sweet flesh and once peeled, can be eaten raw or cooked. Raw, it is a great addition to salads. It can also be used in stir-fries or boiled and baked like a potato.
a fresh, crisp root or tuber with a sweet apple-y flavor that is delicious sliced raw in salads
a tuber with a clean, crisp texture and a sweet, mellow flavor
A large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. It is a fair source for vitamin C and potassium.
A large gray-brown root vegetable, delicious raw. Has a white, crisp meat resembling that of a potato or chestnut.
AKA Mexican potato A large bulbous root vegetable with a thin brown skin and white crunchy flesh. It can be used both raw and cooked. The taste is between an apple and a pear but not as sweet. KASHA (KAH-shuh) Roasted buckwheat groats (hulled grain) that have a toasted, nutty flavor.
A crisp, white, edible root
Crisp, tan skinned white fleshed, turnip shaped root in the bean family. This is used in salsas as well as green salads
A crunchy, delicious white root, served sliced and sprinkled with lime and chile powder.
Also known as a Mexican potato, jicama is a tuber from Central America and Mexico. To prepare: simply peel immediately before serving for a crisp and juicy snack. It can also be lightly cooked.
Large bulbous root vegetable with a thin brown skin and a white crunchy flesh with a texture similar to water chestnut. It has a sweet, nutty flavor and can be eaten raw or cooked. Also called "Mexican potato."
large, beet-shaped Mexican root vegetable with thin brown skin and crisp, white flesh; can be eaten raw or cooked; the taste is between an apple and a peat, but not as sweet