Re: [gardeners] jicama
George Shirley (gardeners@globalgarden.com)
Wed, 20 Jan 1999 11:59:11 -0600
margaret lauterbach wrote:
> At 10:48 AM 1/20/99 -0600, you wrote:
> >So, how, exactly, does one use the root? Raw, cooked,
> >ground, boiled, stewed, pummeled??? And, biggest
> >question of all, how does it taste?
> >
> >BTW, is this list archived anywhere?
> >
> How does it taste? Well, it's great fun to offer bites to people who've
> never eaten it and ask them what it tastes like. It's not a mean trick,
> Harry, it's very good. Some say it tastes like an apple, but with potato
> overtones. Others say it tastes like a sweet russet potato. It's very,
> very crunchy. Crisp texture holds up, I think, in stir frying. You do
> have to peel it. I hope George knows that. Margaret
Wow! Learn something new every day. Just joking, the peeling part is easy as
the jicama, at least when fresh, peels very easy. Gonna try some in stir
fried chicken tonight.
George