Ever pass jicama in the supermarket and wish you knew a way to prepare it other than simply cutting it into sticks? It looks something like a potato, and in fact is often known as the Mexican potato, although the two are very different in taste.
You have a wonderful kitchen at HighPoint Apartments, and Spring is a great time to try out new recipes. Courtesy of local favorite The Chicago Diner Cookbook, here is one recipe developed in the Chicago Diner of the title, a great vegetarian restaurant.
You will need:
- 1 medium jimaca
- 2 oranges, medium sized
- 1 avocado
- 1 small red onion
- 1 medium cucumber
- 2 tablespoons chopped parsley, mint or cilantro
- ½ cup orange juice
- ¼ cup lemon juice
- ¼ cup olive oil
- Salt and pepper, as needed to taste
To make the jimaca salad:
- Peel and cut the jimaca into stripes
- Peel and section the oranges
- Dice the avocado and the cucumber
- Peel the red onion and slice into half circles
Mix all the ingredients together. Let chill and then serve.
This is a citrusy tasting salad and chock full of Vitamin C, coming both from the oranges and the jimaca itself, which is a great source of Vitamin C.
The salad makes a great side dish with couscous, a fine Middle Eastern pasta that is really easy to prepare.
Use plain, pine nut or parmesan couscous. (All will work with well the jicama salad.) Boil water in a medium-size pan. After the water boils, pour the cous-cous and its seasonings packet into the pan and remove it from the flame. (Pine nut and parmesan cous-cous will be in a box with a seasonings packet included.
Remove the pan from the flame and let sit for 5 minutes. The cous-cous will be ready to eat.
Cous-cous is wonderful served warm. The remainder can also be heated up with melted cheese on top for the next day.
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