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How to Cook Jicama Vegetable

Boiled Jicama

Jicama cook relatively quickly and as it is delightful served raw, it rarely needs parboiling. If the jicama is to be dressed with a sauce of some kind after cooking, it can simply be boiled first. Fresh tomato sauce or a little pesto can be good. Or top simmered jicama with a little fiery hot fresh salsa.

For six servings, place 11/2 pounds peeled and cup-up jicama in boiling, salted water to cover. Boil until tender but not falling apart, 8 to 10 minutes. Drain.

 

Steamed Jicama

Steam peeled and cut-up jicama in a steamer basket, until tender, 8 to 12 minutes, depending on the size of the cuts.
 

Microwaved Jicama

Jicama is easy to cook in the microwave. Arrange 1 pound of cut-up jimaca in a microwave dish. Add 1/4 cup water, cover, and vent. Microwave on high for 4 to 5 minutes. Let stand 3 to 4 minutes before uncovering.

 

More about Jicama Vegetables


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