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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach,
copyright 1995, ISBN #1-55867-119-66. MM format by Ursula R. Taylor.
Peel jicama with a sharp knife or potato peeler and cut it into 1/2 inch
cubes. Mix marinade, pour over jicama and refrigerate, covered, for at
least 1 hour. Arrange on a platter and garnish with orange wedtes. Makes 8
to 10 servings.
NOTE: Jicama (say Hick-ama) is a bulbous root that looks like a turnip
and is indigenous to Mexico, sometimes called Mexican potato. It is
becoming more and more popular in the United States. The root is peeled to
reveal a white crunchy flexh that is sweet and slightly nutty in flavor. It
is good both raw and cooked. Laft as is, it makes a perfect addition to a
raw vegetable platter presented with a dipping sauce. This recipe gives it
a special flavor.
From: Ursulataylor To: All
Ingredients:
1 1/2 Pound(s) Jicama (1 lg. or 2 small)
1 large Sweet orange,cut into wedges
3 Tablespoon(s) Sherry, dry
2 Tablespoon(s) Grapefruit juice
2 Tablespoon(s) Finely grated grapefruit OR orange rind
1 Tablespoon(s) Finely chopped fresh coriander OR 2 tsp. ground |
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