Can you bake a jicama?

Question

All I've heard is people use the raw sticks for dip and salads.

Answer 1

It can be cooked in any way a potato can. Since it has a mild taste, it will absorb flavors, pretty much like a potato does, and so it is a great option for stews and soups.

From Answers.com:

"Jicama can be steamed, baked, boiled or fried. When cooked briefly, it retains its crisp, water chestnut-type texture. Jicama is a fair source of vitamin C and potassium. It's also called Mexican potato and yam bean root."

So, yes you can. It IS as versatile as potato. Peel it though...

Answer 2

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 crudité platter. Peel it before using. It can be baked as well.

Chicken Stir-Fry with Jicama

2 Boneless, skinless chicken breasts, sliced thin
1 medium yellow onion, halved and cut into sections
1 medium Jicama, peeled and sliced into thin sticks (about 1/4" square)
1 cups snow pea pods (trim both ends off)
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 carrot, peeled and slicked into thin sticks (about 1/4" square)
1" piece of fresh ginger root, peeled and minced (or 1 teaspoon ground ginger)
4-5 garlic cloves, minced (or 1-2 teaspoons minced garlic, or 1 teaspoon garlic powder)
1 teaspoon ground coriander
3 tablespoons Soy Sauce
1 tablespoon rice wine vinegar
1/4 cup sherry or rice wine
1 tablespoon cornstarch, dissolved in 1/4 cup water
3 tablespoons vegetable or peanut oil
1 teaspoon sesame oil
Heat the vegetable or peanut oil in a wok or a large skillet (non-stick if you have it) over high heat. That's a handy thing to know about woks, by the way-things won't stick if you cook them on high heat.

Add the garlic and ginger, cook for 1 minute.

Then add the chicken, and stir-fry it until it's done-about 5 minutes.

Now add the soy sauce, wine or sherry, spices, vinegar, and the cornstarch/water mix.

Mix well, then add the vegetables. Toss the vegetables thoroughly, then cover and let the whole thing steam for about 5 minutes.

*** snack tip*** Slice up jicama and top it with low-fat cheese or garlic powder and oregano. Bake the slices into crispy chips and enjoy!

I hope this was helpful,Good Luck!!! :)

Answer 3

Jicama Chicken Saute:

30 min 15 min prep
4 servings

2 boneless skinless chicken breast halves, cut into 1-inch cubes
1/4 teaspoon salt
1 teaspoon curry powder, divided
1/2 cup chicken broth
2 green onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 cups jicama, julienne-cut
1 red bell pepper, diced
1/4 cup dry roasted peanuts
hot cooked rice

1. Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
2. In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
3. In wok, heat oil over medium high heat.
4. Add the chicken; cook and stir until browned.
5. Add jicama and bell pepper to wok.
6. Cook 3 minutes, stirring often.
7. Add broth mixture; cook and stir 3 minutes or until heated through.
8. Serve over rice and garnish with peanuts.

Answer 4

Jicama is a root vegetable, technically if you can bake carrots, potatoes and etc, then you might as can bake Jicama, go to www.foodnetwork.com there are good recipes you can use jicama for.

Answer 5

Yes you can cook it. It will still be crunchy. Water chestnuts can be cooked as well and they too will remain crunchy. I never heard of jicamas being baked.
Hope this helps.

Answer 6

I have heard it is best raw