Jicama Sticks With Parsley Recipes

JICAMA STICKS

Steps:

• Peel a jicama; cut into sticks. Toss with lime juice and sprinkle with chopped cilantro, salt, sugar and chili powder.

JICAMA HASH BROWNS

Steps:

• Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
• Combine jicama, parsley, onion powder, cayenne, salt, and pepper in a bowl; toss to coat.
• Melt butter in a large skillet over medium-high heat. Add jicama mixture to skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook 4 additional minutes.

JICAMA STICKS WITH CHILI-LIME DIP

Steps:

• In a small bowl, place sour cream, lime zest and juice, chili powder, and chopped scallions. Season with salt and pepper; mix to combine. Transfer to serving dish, and garnish with sliced scallions, if desired. Serve with jicama sticks.

20 BEST WAYS TO COOK JICAMA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a jicama recipe in 30 minutes or less!

JICAMA MATCHSTICK FRIES

Steps:

• Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don¿t have one, use a candy thermometer ¿ just be careful!)
• Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.
• Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.
• Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately.

JICAMA STICKS WITH PARSLEY

Steps:

• Cut jicama into slices about 3/8 inch thick. Stack slices and cut into thin strips about 3/8 inch wide and 2 inches long, resembling thin French fries.
• In a large skillet, melt butter over medium-high heat. Add jicama and cook, stirring frequently, until just limp, 3-5 minutes.
• Stir in salt, pepper and parsley. Serve hot.