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Jicama Texicana

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“Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson.”
READY IN:
40mins
SERVES:
3-4
YIELD:
1 Pound matchsticks
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the jícama, and slice it into fat matchsticks.
  2. Transfer to a bowl, and cover with water and refrigerate for 30 minutes.
  3. Drain.
  4. Arrange the jícama on a platter, and sprinkle with lime juice and zest, the chili powder, and if you wish some salt.
  5. If you like, serve additional chili powder on the side.

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