According to trend spotters, 2015 is supposed to be the year of the ugly root vegetable. And jicama certainly fits the bill. Native to Mexico, it's also found its way to South and Central America, the United States and Asia. Sometimes called the Mexican turnip or potato, this root is high in dietary fiber and is a good source of potassium and vitamin C.
It can be eaten raw or cooked, and has the crisp texture of an apple, which makes it ideal for various dishes, including the following nine. Check them out, and let us know what you think!
One Green Planet was inspired to make these jicama burgers after wanting a vegan version of crab cakes. Although they don't taste like crab, they taste great and pair nicely with avocado.
Kalyn's Kitchen adapted this recipe for salsa from The South Beach Diet Quick and Easy Cookbook.
Love potato salad but hate all the carbs? Check out this recipe from Paleo Grubs, which substitutes potatoes with jicama.
Maria Mind Body Health was inspired to make these jicama taco shells after watching "Top Chef."
Gracious Pantry's salsa is the perfect mix of sweet and savory. It pairs nicely with chicken or fish (tacos, anyone?) or simply served with some clean eating baked chips. We love the results, especially since we'll be looking at healthy salsas to enjoy during Super Bowl Sunday.
Blissful Basil's noodle salad is crunchy and filling. The jicama is complemented by the creamy tahini-ginger dressing.
Inspiralized seasons jicama with salt, onion powder, cayenne pepper and chili powder and makes these fantastic and healthier shoestring fries.
VietnameseFood's fresh rolls are mouthwateringly delicious!
This slaw from Cookin' Canuck pairs great with chicken enchiladas, fish tacos or black bean burritos.