How do you cook jicima a mexican potato?

Jicama is actually a root vegetable, not a potato, and it's native to Mexico. It has a crisp texture and mild, slightly sweet flavor. Here are some ways to cook jicama:

Raw:

* Sliced: Jicama is often eaten raw, sliced thin and served as a refreshing snack or salad.

* Diced: Dice jicama and toss it with other vegetables for a crunchy salad.

* Shredded: Shred jicama for a crunchy topping for tacos, salads, or bowls.

Cooked:

* Stir-fried: Jicama can be stir-fried with other vegetables and proteins.

* Roasted: Roast jicama with spices for a flavorful side dish.

* Fried: Jicama can be fried into crispy chips or served with a dipping sauce.

* Grilled: Grill jicama for a smoky flavor.

Here are some tips for cooking jicama:

* Peel and remove the core: Jicama has a tough outer skin and a fibrous core that should be removed before cooking.

* Cut into desired shapes: Jicama can be sliced, diced, shredded, or cut into sticks.

* Don't overcook: Jicama cooks quickly and can become mushy if overcooked.

* Season to taste: Jicama is versatile and can be seasoned with a variety of flavors, such as lime juice, chili powder, or cumin.

Here's a simple recipe for roasted jicama:

Ingredients:

* 1 large jicama, peeled and diced

* 1 tablespoon olive oil

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/4 teaspoon chili powder (optional)

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss jicama with olive oil, salt, pepper, and chili powder in a bowl.

3. Spread jicama in a single layer on a baking sheet.

4. Roast for 20-25 minutes, or until tender and lightly browned.

Enjoy!