Recipe by Miss Annie
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.
Top Review by MizzNezz
This is a very easy, very nice snack. I made this and served it with fat free sour cream for dipping as a TV snack. Hubby and I both enjoyed the taste and thought it was a welcome change from chips and other high fat things we are trying to stay away from. Thanks for a great idea Miss Annie!
Directions See How It's Made
- Peel the jícama, and slice it into fat matchsticks.
- Transfer to a bowl, and cover with water and refrigerate for 30 minutes.
- Arrange the jícama on a platter, and sprinkle with lime juice and zest, the chili powder, and if you wish some salt.
- If you like, serve additional chili powder on the side.