Hi everyone. I finally began my low carb support group and actually had 2 interested guests.Whole Foods were kind enough to provide low carb snacks which consisted of jicama, broccoli, cauliflower and a vegan garlic dip. They also had cantalope. However, my point for writing this is to share something that I had wondered about for a few years. Jicama is very much like apples. Could it be used in place of applesauce? So, I had some jicama left over from the support group discussion and boiled in in a little water, lemon juice, splenda,cinnamon and vanilla. My husband was even willing to taste it although he had never tasted jicama before. Guess what he did to it. He spread it over the pork roast and and it was delicious. I am now wondering if it can be used to make and "apple" pie.

Just so you all understand, he spread the jicama sauce over the raw pork and cooked it for the duration.

I've only worked with jicama once before....and the results were good, but I found it hard to work with (cut, peel, etc.).

Now...I have used chayote squash in place of apples in apple crisp, sauce, etc....I love chayote squash as a replacement for apples and have even made it savory...like fried potatoes.

I am interested in hearing more about the jicama and how everyone is using it.

Cool find. Never had jicama personally, but it sounds interesting enough.

I love jicama. It's very popular out here. But I've never checked into it's glycemic index, etc.

Jicama'a taste and texture a lot like apple.I suggest using the jicama that has already been peeled and sliced. It is easier to work with.
As it cooked down i mashed it with the potato masher. My husband liked it chunky so a didn't mash it too much. Jicama begins to lose its flavor as it cooks down which is why I added vanilla. Nutmeg probably would have also been a good option. But the cinnamon and vanilla really added a nice accent to the fragrance of the pork also.

(01-18-2010 05:23 PM)delmoki Wrote:  I love jicama. It's very popular out here. But I've never checked into it's glycemic index, etc.

http://lowcarbdiets.about.com/od/carbcou...jicama.htm

Here's a link to my jicama "apples":

http://www.genaw.com/lowcarb/jicama_apples.html

They really did taste a lot like apples but they take a VERY long time to soften. There's a special tip on that page about freezing the jicama to make it soften more quickly.

I am going to try this Lindasue. I was thinking about experiementing with an apple butter recipe. Imagine, the longer we do low carbing the more we realize that we have exactly the same thing that we had before, only better.