Chef's Table at the picnic table
Would you eat your kid's science project?

How to turn an ugly jicama into something awesome

 

Spiced jicama
Time to break out the vintage 'hacienda' dishes for the Mexican jicama sticks.

The jicama is not a pretty vegetable. It's beige and lumpy and bulbous. But when you peel it and cut it, the inside is crisp and juicy.

 

It's a native of Mexico, and my favorite way to eat it is to play up its heritage with a squirt of lime juice and a sprinkling of salt and chili powder.

Jicama ingredientsSince I got a brand spanking new bottle of McCormick Chili Powder from my recent Fitbloggin'-eve trip to McCormick's kitchens, I bought a jicama (usually found in the "specialty" area of the produce section) and doused those jicama sticks liberally with chili powder.

Another cool little trick I learned at the McCormick tour was that when you use a finer grain, you can get away with less salt than

I love chili powder -- it adds a lot of flavor without a lot of sodium and adds just a kick of heat. It's great on chicken breasts, eggs and even trail mix (I shook a little into a bag of trail mix at Fitbloggin').

A whole cup of jicama is only 46 calories and provides 6 grams of fiber. It also offers a decent amount of vitamin C.

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