Jicama (pronounced HEE-kah-mah) is not a vegetable I would have thought to try but I am glad I did. It is referred to ad a Mexican Turnip, Mexican Yam or even Mexican potato.
Chopped, cubed, sliced into fine sticks, raw or cooked, jicama is versatile and great in stir-fries, salads, slaw, soup, and with other veggies and fruits like oranges, apples, carrots, and onions, as well as meats and seafood. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice.
Jicama is low in calories, an excellent source of fiber and vitamin C – 44% of the daily value per serving – and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.
Besides healthy amounts of potassium it can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese.
Jicama makes a great potato substitute as is it only has 5.1g net carbs per cup and potatoes have 24.5g net carbs per cup.
sautéed Jicama and Carrots Recipe
By July 13, 2015Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
- 1 large Jicama chopped
- 2 large Carrots chopped
- 1 small onion chopped
- 2 tsp garlic minced
- 2 tbsp olive oil
- Fill a large pot with water add a pinch of salt and bring to a rolling boil.
- Add chopped Jicama and boil for 15 minutes adding the carrots after 5 minutes.
- In the mean time heat oil in a large frying pan and add onions and garlic and saute till onions are translucent.
- Add Jicama and carrots. Saute till vegetable are nice and soft. Season with salt and pepper and serve hot.