Jicama Fries Hit the Spot

Not many people know what Jicama is, so let me tell you! Jicama is a root vegetable that grows in central and south America and is popular in many Mexican dishes. The vegetable ranges in size between 2-4 lbs and resembles an oversized turnip. It has a thick, inedible brown skin, photo (9)which must be peeled before eating. Inside, Jicama is white, crisp, and slightly sweet in flavor. It can be eaten raw or cooked.

Jicama is low in calories (about 45 cal per cup) and high in nutrition! One cup contains 6 grams of fiber and is high in other nutrients including calcium, magnesium, vitamin A, and Potassium. It can be stored in the refrigerator for about 2 weeks.

Since Jicama is popularly eaten in Mexican cuisine, it pairs nicely with lime, chile powder, avocado etc. After peeling and slicing the vegetable, I lightly coated each fry with a mixture containing about 1/2 C hot sauce, 1 Tbsp olive oil, and a dash of both salt and pepper. I baked the fries in the oven for 25-30 minutes, then squeezed fresh lime juice on them. For a dip, I mashed 1 whole avocado and combined with 1 plain nonfat greek yogurt, cilantro, diced cherry tomatoes, and a little salt.

photo (8)Both the fries and dip were a huge hit, evidenced by the fact that they were gone instantaneously. I need to start doubling these recipes!



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