I missed another post. And all I can really offer for an excuse is that it’s felt pretty busy for the last week or so! (There were a couple of late nights, and that never helps.) I’m hoping things will slow down now that school’s out.
Anyway. I’ve been tied up with family a good bit this weekend, AND typing is awkward because I cut my right forefinger today and the bandaid is feeling awfully bulky; therefore, in lieu of an actual recipe, I’m going to share an “I tried doing this and liked it” sort of idea. Months ago one of my children asked me if you cooked jicama, and when I googled the question (I sure didn’t know!) I discovered that you can bake it like a potato or roast it, if you so desire. (They are, however, FAR more commonly eaten raw.) I had some leftover jicama in the fridge last week, and on a whim I put a bit of olive oil in a small frying pan, threw in the jicama strips and tossed them with cumin, garlic powder, onion powder, and salt, and pan-fried them until they browned on both sides. I finished them off with some dried parsley from an herb grinder, the quality of which was an impressive step up from regular dried parsley. And let me tell you what–they were tasty. Have you ever used ‘super sweet white corn’ in a recipe for Mexican food, giving you that pop of surprising sweetness covered in savory spices? That’s kind of what this tasted like. The starchy part of the jicama’s taste had more or less disappeared, and it was crunchy and sweet/savory and weirdly delightful.
I may try roasting it next.