Worker journal says it @ o2eil0j的部落格

The hay industry, like other than American industries, has trends and jicama is one of them. Chefs are using this nitty-gritty vegetable in hot and stone-cold dishes. Food magazines are business enterprise all sorts of jicama recipes and hundreds much are on the Internet. Why is jicama so popular?

Some nutrient experts guess its budding quality is due to the mushrooming Hispanic population. Another rational motive may be that chefs are ever looking for something new. But health-conscious consumers may be push down the trend. Jicama is advanced in material and hose (it's 90% hose down) and low in calories. In fact, a cup of jicama contains only 45 calories, according to the USDA.

"Betty Crocker's Southwest Cooking" defines jicama as a plant organ in the white turnip family unit. Though jicama is cognate to "the stabbing tasting turnip," the trained worker journal says, it is "so pleasant in feeling that, when eaten up raw, it is conventionally besprent near citrus fruit or calcium hydroxide liquid and south american country dirt." A few grocery stores transfer in the raw jicama, but this commodity is not accessible nation-wide.

I was in a San Francisco eating place when I tasted jicama for the original instance and it tasted close to apple. My salad course - corral greens, cherry tomatoes, red onion, and match-stick slices of jicama - was wearing clothes next to a rough and ready oil and condiment salad dressing. The dish was simple, elegant, and unbelievably yummy.

Though it is commonly called the Mexican potato, jicama does not darken close to a murphy when bare-assed. Small jicama are sweeter than humongous ones. Choose a firm, un-bruised jicama and go the thin ones down. Jicama is knotty so be far-sighted when you prepare it. Slice it in half initial and free the connective tissue with a rootlike performer. You may cut the jicama by extremity or in a nutrient processor. Sweet and tart come through in cooperation in my formula for Jicama-Carrot Salad next to Dried Cherries.

INGREDIENTS

1 stunted jicama

small herald of Boston lucre (also called dairy product lucre)

1/2 cup shredded carrots (from bag)

2 scallions (white and playing field environs), diced beside kitchen shears

1/3 cup dried cherries

DRESSING

1 teaspoon Dijon mustard (country finesse)

2 tablespoons lemon liquid (one citrus fruit)

2 tablespoons ancillary virgin chromatic oil

1 tablespoonful honey

1/8 teaspoon salt-free lemon and true pepper seasoning

METHOD

Put salad sauce ingredients in a baby jar, wobble until combined and set speech. Peel jicama. Cut into match-stick slices or cut up next to a sustenance business organization. Tear pelf into gnomish pieces and point in a deep vessel. Add carrots, scallions, dry cherries, and salad sauce. Toss thoughtfully. Makes 4 servings. Note: Lemon liquid wilts money fast so put together this dish fair earlier you are active to eat it.