How to Cut Jicama

Jicama is a versatile vegetable that has many uses. It’s also a good source of fiber, potassium and vitamin C.

It’s important to learn how to cut jicama properly so that you get the most out of this root vegetable. Here’s a simple, step-by-step tutorial that will help you master the art of jicama preparation.

1. Cut the Top and Bottom Ends

A root vegetable that goes by many names — yam bean, Mexican potato and more — jicama is similar to turnips, water chestnuts and apples. Its crunchy, starchy white flesh and papery brown skin have a mild, lightly sweet taste that goes well with all kinds of flavor combinations.

Jicama is an excellent source of vitamin C, which helps to limit oxidative stress and strengthen your immune system. It also contains potassium, which can lower blood pressure and reduce your risk of stroke.

It’s also a good source of prebiotic fiber, which can help ward off bad bacteria. In addition, jicama contains an antioxidant called inulin, which may help stave off cancer.

You can use jicama in any number of ways, from chips to salads to salsas. It tastes best raw, but it can be cooked if you want to retain its crunch.

2. Peel the Skin

Jicama is a starchy root vegetable with a pear-like texture that can be used raw or roasted. Its crispness and sweetness makes it a great addition to salads, slaws and even soups.

To peel the jicama, start by cutting off the top and bottom ends to make flat surfaces that will facilitate easier work. Using a sharp chef’s knife, peel the skin starting at the base and moving up toward the top.

This process is especially important on jicama, as the papery skin can be hard to remove with your typical vegetable peeler. As you do, try to keep the blade of the knife a few inches above the surface to avoid scratching it. This will help you get a nice smooth peel without a lot of effort.

3. Make Thin Slices

If you’re planning to make jicama sticks or tortillas, it’s important to cut them very thin. This will keep them from becoming too thick and clinging together while cooking.

The best way to make very thin jicama slices is to use a mandoline. However, you can also use a knife to slice them thinly.

Place the jicama on its widest cut end, and make vertical cuts spaced evenly from one side to the other. This will produce thick slabs, which you can then break down into sticks or dices.

Jicama is a versatile vegetable that can be used in many recipes. It’s a great low-calorie, high-fiber swap for potatoes and other starchy root vegetables. Its crunchy texture makes it a great addition to salads, fruit salads, and slaws.

4. Julienne the Jicama

Jicama is a popular root vegetable that can be used raw in salads or slaws, or cooked for a crunchy texture. Its crispness and mild flavor is reminiscent of apple or cucumber.

This starchy vegetable, also known as Mexican potato or yam bean, is high in fiber and low in carbohydrates. It can be eaten raw, boiled, baked, steamed, sauteed or fried.

To make julienne strips, wash and peel the jicama thoroughly. Cut the jicama into thin strips using a sharp knife or a mandoline.

Juliennes are a fun way to add extra crunch to a salad or a side dish. They are also great for snacking.

Select jicamas that are firm and unblemished with a slightly silky sheen. They should not smell rotten on sniffing and should be juicy upon nicking the skin.

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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