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I like jicama to snack on but since it is referred to as a mexican potato I was wondering about other uses.

Has anyone every cubed it up and used it in a soup or stew?

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Patty

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I seem to remember that it doesn't get soft, stays crunchy even when cooked.

But that was a LOONNNGGG time ago and I'm getting pretty old.

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Linda

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I recently saw a recipe for jicama/watermelon salad/salsa. I have also had it as a crisp fresh topping to a fish taco rather than a coleslaw that you would typically get.

I've never actually cooked jicama before. It's usually better left to fresh recipes (salads, relishes, etc). Sorry I"m not of much help! Here's a link to some jicama recipes

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Karen
Starting weight 222 lbs Oct '07

Started Re-Induction 1/10/11
Reinduction weight 233 1/10/11
Current weight 233
Goal weight 125 lbs
F/30

God bless our troops!

It's better raw than cooked, IMHO.

Now a nice replacement for potatoes if you're doing a stew or something is cubed chayote squash, or turnips.

The chayote is really versatile - I make a great "apple" crisp with it and nobody knows the difference!

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If at first you DO succeed - try not to look too amazed!

I reject your reality and substitute my own. --Adam on Mythbusters

2 7 10 16 31 12

Ive never known what to do with chayote so I usually steer clear of it at the produce store So chayote is actually a squash? Is it similar to anything in particular?

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Karen
Starting weight 222 lbs Oct '07

Started Re-Induction 1/10/11
Reinduction weight 233 1/10/11
Current weight 233
Goal weight 125 lbs
F/30

God bless our troops!

Well, it has a central "pit" but it's quite soft and some folks even slice right through THAT and use it all. I peel it (and it has a VERY SLIPPERY filmy stuff that's hard to wash off your hands!) and then quarter, cut out the pit, and slice thinly. I don't know what it's most like - it's really very bland which is why it lends itself to other flavors so readily.

They're also called "mirlitons" amongst other things, if you do a Google you'll find all kinds of recipes and pictures of them.

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If at first you DO succeed - try not to look too amazed!

I reject your reality and substitute my own. --Adam on Mythbusters

2 7 10 16 31 12

Will you post the recipe for your apple crisp using the chayote squash? I'd love to try it!

Sure, I make it based on this recipe:

1 jumbo zucchini (I used 3 medium ones)
1 cup Splenda (or equivalent sweetener of your choice)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon Thicken Thin Not/Starch or other thickener such as guar gum

Topping:

1 cup almond or hazelnut meal
1/3 cup Splenda (I like Diabetisweet Brown in this)
1/2 teaspoon cinnamon
3/4 cup oat bran
1/2 cup butter, melted

Preheat oven to 350*. Bring a large pot of water to a boil. Peel and trim zucchini - slice lengthwise into quarters. Remove seeds. Slice into slices that resemble apple slices. You should have about 6 cups of slices.

Boil the zucchini slices for 3 minutes. Drain well.

Mix together 1 cup Splenda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon thickener. Sprinkle over zucchini slices and toss to coat evenly. Place zucchini slices in a greased 8 or 9 inch square baking pan.

Mix together topping ingredients to make a crumb topping. Distribute evenly over zucchini. Bake for 45 minutes, until topping is browned and crispy.

May be served warm, cold, or room temp. Makes 6 to 8 servings. Yummy with some heavy cream, whipped cream, or LC ice cream!


But what I do is get 4 medium sized chayote and fix as in post above (peeled, sliced) - then I sprinkle them with SF apple-cider flavored drink mix (Target has one, there is another hot cider mix that is SF by Alpine I think) and the juice of 1 lemon, then microwave til tender, proceed as in this recipe using the chayote in place of the boiled zucchini. The baking time is adjusted to about 25 minutes, til the filling is bubbling and the top is crispy and browned a bit.

_________________
If at first you DO succeed - try not to look too amazed!

I reject your reality and substitute my own. --Adam on Mythbusters

2 7 10 16 31 12

i tried to make it into mashed potatoes once. it didnt work well at all. it still tasted raw, even after hours in the oven, and even after the crock pot!!!! it is good in stir frys, kinda like a water chesnut.

with the chyote, there are actually two, regular, and spiny! (ouch) you boil it to get the spines off of it, and then cook it like any other squash. i have heard that the spiny one is a bit diffrent than the regular one without spines. ( i work in a hispanic based grocery store). we sell it, and it goes fast, just make sure it doesnt look dry or cracked!

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