Jicama is great! We peel it, cut it in sticks, and dip it in a mixture
of ff yogurt and salsa, if you need a dip. I love it just plain.
Or you can sprinkle it with lime juice and a
dusting of chile powder (mild or hot, as you choose). It has a wonderful
crunch with just a bit of sweetness. I like the sticks cut about the
diameter of my little finger--think grating might eliminate the crunchy
texture. I don't buy the really big ones, as they can be rather woody
and have less flavor.
Some jicama sticks (my most favorite), baby carrots, celery sticks (my
least favorite but better than nothing) can help you
stay virtuous while dinner's cooking (I always seem to be starving then).
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Victoria Modarresi Dept. of English
vmodrsi@xxxxxxxxxxxxxxxx University of Arizona
(520)621-1836 FAX (520)621-7397 Tucson, AZ 85721
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