Jicama

This root vegetable originally from Mexico will root its way into your heart.

The most common consumption of jicama is raw - in your favorite dip (like yogurt-based tzatziki!). It's a crisp texture & a tad sweet.

To start, we have to peel the jicama. A vegetable peeler won't work because the skin is paper thin. Use a knife to slice it off. Now it can be cut into strips with a knife or, if you have a mandoline you like, this works great on it! Because there's so much water in jicama, it will move easily on a mandoline. 

In addition to using it as a dip, jicama is refreshing sprinkled with lemon or lime juice, or even a little chili powder.

Store it in the fridge in an airtight container. It doesn't turn brown after cutting it so it will look fresh for a few days. 

Regarding cooking with jicama, I've mostly seen it recommended to use in stir-fry so I tried cooking it in oil, with a little soy sauce, and finished off with sesame oil. When it's cooked, it gets crispier, a lot like water chestnut. That's good news for those of you who like water chestnut. 

I don't, so I'm not indulging any more of my experience with cooked jicama. It comes down to a texture thing for me. Maybe some of my better-traveled friends know of a clever way to cook with jicama?