How To Make Mashed Jicama Food
20 BEST WAYS TO COOK JICAMA
These jicama recipes are light, crispy, and make great side dishes! From fries to salad to chips, this potato-like veggie is just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a jicama recipe in 30 minutes or less!
Nutrition Facts :
CHEESY BAKED JICAMA
I decided to create this recipe as an alternative for Mashed Potatoes. Jicama is versatile in that it can be eaten raw, in a slaw or mixed with other veggies, & even made into french fries. It is a root veggie & very popular in Mexico & other warm climates in Central America & the Caribbean. It has a similar texture to that of a...
Provided by Rose Mary Mogan
Categories Side Casseroles
Time 1h50m
Number Of Ingredients 10
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES F. Peel Jicama using a very sharp knife. BE CAREFUL. IT IS A VERY HARD VEGETABLE. THERE IS AN OUTER BROWN LAYER AS WELL AS A FIBEROUS INNER LAYER, BE SURE TO PEEL AWAY BOTH. Then cut into cubes.Add to a large pot. Wash and cover with water, adding in salt as you would if you were boiling potatoes. I had to boil about an hour and they do not get soft like potatoes.
- 2. Drain in colander, then add to a food processor, also add in cream cheese, stick of butter, garlic cloves, & red onion cut into large chunks.. Process until mixture is creamy and smooth.
- 3. Prepare a casserole dish with cooking spray, and add creamed Jicama mixture. Smoothing out top, then top with both cheeses.
- 4. Bake in preheated 350 degree F. oven for about 30 to 35 minutes until hot and bubbly. Serve and enjoy. A great alternative to Mashed Potatoes for Low carb eaters.
- 5. i USE MY FITNESS PAL TO CALCULATE THE NUTRITIONAL INFO in this recipe, Servings 12 or more , Calories per serving 189, Fat 14 g, Cholesterol 40Mg, Sodium 475mg, Potassium 167Mg, Carbohydrates 11g, Fiber 5g, Sugars 3g, Protein 4 g, Net carbs 6.
MASHED JICAMA AND CROOKNECK SQUASH
All the neighbors call my DD to have her tend their garden while they are on vacation. Last night she brought home crookneck squash while tending the 3rd garden. I went on the net to for recipes and found this one from"Healthy recipes for kids". These are like cheesy mashed potatoes.
Provided by Charlotte J
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Boil jicamas and crookneck squash until tender, about 15 minutes.
- Heat the sunflower oil in a pan.
- Saute onion for 3 minutes until soft and set aside.
- In a second pan, melt butter.
- Add enough flour to make a thick paste.
- Add enough milk, slowly, to make a smooth, runny sauce.
- Add salt and pepper.
- Set aside.
- Drain jicamas and squash and place in a large bowl.
- Add onion, oil, chervil, and cream to the jicamas and squash.
- Add salt and pepper to taste.
- Mash well until smooth. Set aside.
- Heat sauce on medium heat until thickened, stirring constantly.
- Remove from heat and stir in Jarlsberg cheese, which will melt.
- Spray a casserole dish with cooking spray (or grease).
- Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
- Bake for 20 minutes at 275 degrees.
Nutrition Facts : Calories 266.9, Fat 16.7, SaturatedFat 9.3, Cholesterol 46.1, Sodium 495.4, Carbohydrate 18, Fiber 5.6, Sugar 2.6, Protein 12.4
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