How to Julienne Jicama
Jicama, a crisp, refreshing root vegetable, is a traditional part of Latin American cuisine. Underneath the papery skin, the flesh is white, firm and slightly sweet. When julienned, jicama makes an eye-catching addition to a vegetable platter. These crunchy little matchsticks are also wonderful in stir-fries, salads and slaws. Jicama can be hard, so use the sharpest knife you have to make the task easier.
Things You'll Need
- Vegetable peeler
- Cutting board
- Large knife
Instructions
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Peel the skin off of the jicama with a vegetable peeler and remove any bruises or brown spots.
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Trim the jicama into a square shape by slicing off both ends and all four sides so all surfaces of the root vegetable are flat. If you have a rather large piece of jicama, you may have to cut the trimmed root into two halves so the final julienned pieces are no longer than 2 1/2 inches.
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Slice the jicama lenghtwise into flat slices. Depending on your preference, the slices can be between 1/4 and 3/4 inch thick.
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Lay the slices flat and stack a few of them on top of each other. Make lengthwise cuts to form the jicama into rectangular strips. For example, if you cut the jicama into 1/2-inch-wide slices, make 1/2-inch cuts into the stacked slices to create symmetrical strips.
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