This video is unavailable because we were unable to load a message from our sponsors. Her articles have appeared in magazines such as "Herb Companion" and "Northwest Travel" and she is the author of six books.
Nutritionally speaking, jicama is much lower in carbohydrates than a potato. (Rach chimed in to say that she thinks it's crisp and refreshing and tastes like "celery root and an apple. It can be a little nutty; some people compare it to a water chestnut with that refreshing, crunchy, juicy crispness. ")"The interesting thing about jicama, though, is that you can only eat what grows below the ground," Max explains. If you come across an entire jicama plant, do not eat any of the above-ground portion; the stem, leaves, flowers and seed pods are poisonous.The most common way to use jicama is as a raw garnish or main salad ingredient. You might think of it as having the texture of an uncooked potato with the flavor of a pear. Jicama is a root vegetable with thick, brown skin. Some people describe the taste of jicama similar to that of an apple, but more neutral and certainly less sugary. Jicama is a widely available and very versatile root vegetable that is a source of prebiotic fiber, Max says. It's slightly sweet and crunchy and has actually been nicknamed the "Mexican potato" because of its mild flavor and versatility. Although jicama tastes sweet, it has only 1 gram of sugar per half-cup portion.Based in Portland, Ore., Tammie Painter has been writing garden, fitness, science and travel articles since 2008. Jicama is a very crisp, refreshing root vegetable most frequently eaten raw. This easy flourless chocolate cake with almond whipped cream is the answer. So jicama builds these chemicals to keep itself guarded from mice, insects and other animals that want to ingest it.Wow, guess Max isn't kidding when he calls jicama a superfood!As always, check with your doctor before adding new foods to your diet.By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show Jicama Flavor and Texture Although jicama looks like a potato, the flesh of this starchy vegetable has a lightly sweet and nutty flavor. Painter earned her Bachelor of Science in biology from Portland State University. The jicama peel is edible, but because of its tough, fibrous texture, it is usually discarded.
To Rachael's delight, jicama was high on Max's list.Jicama is a widely available and very versatile root vegetable that is a source of prebiotic fiber, Max says. It's white inside and tastes like an apple but not as sweet. 55+ Creative Ways To Use Up Leftovers (Bread, Rice, Veggies + More)Use up your leftovers with these creative recipe ideas that turn day-old bread, rice, cooked meat + more into new dishes for lunch, dinner & dessert.We take you behind Rachael's set kitchen + inside our backstage kitchen, where ingredients and "ta da" finished dishes are prepped for cooking segments.Remembering Our Friend Regis Philbin + His Moments On Our ShowWe are heartbroken over the passing of our friend Regis Philbin — but we are so grateful to have these amazing memories with him to look back on.Rach's cheesy chorizo quesadillas are delish for breakfast, lunch or dinner.4 Kitchen Gadgets That Rach Is Most Proud Of DesigningRach says she's not a big kitchen gadget lover, BUT she has designed a few handy ones herself — and she has some favorites, including her oval pasta pot.Gluten-Free Dessert: Flourless Chocolate Cake + Almond Whipped CreamFeel like all your friends + family have gone gluten-free? To add a flavorful crunch to your next salad, consider tossing in some jicama.