These were really interesting. If you’re hankering for a potato substitute, this isn’t a bad alternative. I might monkey with the seasonings a bit, but they were actually pretty good. Definitely don’t scrimp on the seasonings because without them, jicama is VERY bland. You also need to keep the prep time in mind as well. Prep starts the day PRIOR to when you want to eat this dish.
This was pretty good with the homemade paleo ketchup.
- 1 lb jicama (I purchased one large)
- 1 tsp salt
- 1 medium onion, finely diced (about one cup)
- 2 Tbsp and 2 Tbsp coconut oil divided
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2-1 tsp salt (depending on your taste)
- 1/2 tsp ground black pepper
- 1/4 cup fresh parsley leaves (or cilantro if you like it)
- Peel ALL of the jicama. The recipe that I followed said that this step was optional. I found the skin to be inedible.
- Cut into 1/2 inch cubes
- place with salt in slow cooker and add enough water to cover about two inches. Cook on high for 24 hours.
- Soak, drain, pat dry in preparation for frying.
- Heat large skillet over medium-high heat and add 2 Tbsp coconut oil. Saute onion until nicely browned and transfer to a small bowl.
- Return the pan to heat, add remaining coconut oil, and add jicama in single layer. Cook without stiffing so that the bottom can brown. Flip to brown the other side.
- When jicama is browned, add onions, paprika, chili powder, salt and pepper to the pan. Stir to blend, remove from heat, and add parsley or cilantro.