High praise for Jicama

My Dad introduced me to Jicama the last time I was down to NY, and to my surprise it’s tasty and very edible for me. The consistency is similar to that of a potato but it’s sweet and not nearly as starchy. I’ve been putting it in salads, frying it up to serve as the base for sauce-based dishes like indian food, and snacking on it raw. It’s really better raw than it is cooked but either way works. I found a recipe for mashed potatoes using it as the base that I’m going to try soon. It’s also very cheap, and at least locally is easy to come by. Check it out if you’re a diabetic or if you’re just looking to try something new in your diet.

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