Xiquima (also known as Jicama, Mexican Potato, Mexican Turnip or Yam bean)
Xiquima is a very popular starchy vegetable in any Mexican kitchen. It is a brown-skinned, large, edible tuberous root that resembles a turnip and is very crunchy with a mild flavor like a water chestnut. It is used to add texture and flavor to a variety of dishes and is very popular as a snack.
In Mexico, Jicama is used in fresh fruit medleys, soups, salads and stews. Xiquima can be used to substitute Water Chestnut in Chinese cooking. Since it has a unique flavor and texture, this tuber lends itself to a variety of dishes. While buying Jicama, select a firm tuber, heavy for its size. It can be stored unwrapped in the refrigerator for a couple of weeks. It’s best to use it up within a couple of days once it is cut.
The vegetable has a low calorie count, has high water content, and is an excellent source of fiber. It is rich in beta carotene, B-Complex, Calcium, Iron, Vitamin C and Potassium. Here is a healthy recipe for Jicama (Xiquima) Hash Browns.
Xiquima Hash Browns
- 2 cups of jicama, peeled and grated
- 1/2 onion, chopped
- 1 Tbsp oil
- Salt and pepper, to taste
In a large skillet, heat the oil over medium high heat.
Add the onion and cook until translucent.
Add the jicama, salt and pepper and cook until brown.
Top with your favorite egg dish and serve as a healthy breakfast.
|Dietary Fiber||7 g|