All Simple Vegetable Recipes

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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