Jicama is a large root vegetable grown in warm climates including South America since the 1700’s. It looks like a turnip with a brown outer layer, and has a crunchy sweet, nutty flavor. In the produce section, look for a firm tuber with a dry root weighing one to two pounds. It will stay good refrigerated for about two weeks. Once peeled, it can be eaten raw in salads or a cooked vegetable side dish, and has lots of vitamin C.
A great vegetable stir fry would include: one cup of chopped celery, 1 cup of sliced, jicama, three cloves of crushed garlic, and one cup of chopped kale leaves. Stir fry all ingredients in three tablespoons of olive oil until vegetables are tender. Add salt and pepper to taste and a squeeze of lemon juice to top off your stir fry.
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