Just a clarification, from reading about this online. It's not a legume. It's a tubar--root vegetable. It does grow legumes, but they are toxic. The root is the edible part. I just learned about this last night, and I'm dying to try it. :)
What she is handling is the Jicama root, but she is misinformed. Worse yet, she mixed up some facts she read and is giving confusing information. Jicama growing plants have green lima bean-shaped pods and bear clusters of white flowers 8 to 12 inches (20-31 cm.) in length. Only the tap root is edible; the leaves, stems, pods, and seeds are toxic and should be discarded. So to summarize: Jicama root is an edible TUBER! The rest of the plant is TOXIC and I also read the root skin is also toxic. So peel it. I like to cook potatoes and many other vegetables with their skin, but Jicama root has to be peeled.
Wow! This is unknown to me that there's a lot of ways on how could we enjoy having Jicama.all i know is eating it as a raw or mix it up with our Filipino's traditional snack that we use to call LUMPIA,that's it..but now i've learned many other ways from your channel.Thanks much!
I use a potato peeler to remove the skin MUCH easier. I cut it up into french fry size sticks and keep it refrigerated makes a great lightly sweet crunchy snack in the summer.(I didn’t know it was a vegetable I thought it was a fruit) I recently started cutting into small cubes and adding to my salads Will have to try adding it to stir-frieds… it is high in Nutrients fiber and antioxidants and is a prebiotic.👍🏼
Yo estaba viendo a Mr. doctor como la disfrutaba al comerla y me antoje. Definitivamente deliciosa con jugo de limón y Cajin. Es muy buena para satisfacer el hambre y la sed en tando en dieta. Me fascina!!! El vídeo me encantó. Gracias!!!
In philippines since we have very hot weather in our province my mom and i loves to pop it in the freezer over night and eat them during noon... we sometimes put just as simple as plain red cane vinegar and bit of salt.
What an interesting vegetable. I have never heard of it. It will fit so nicely in my low carb lifestyle. I love your low key and pleasant presentation....you are so personable and genuine.
In indonesia we call it bengkoang. Ussualy smaller than mexico's. Its more like fruit in my country. There are many recipes suit this fruit most not cook recipes for example asinan, karedok and rujak. I like rujak at most. it's like fruit salad with palm sugar sauce, taste sweet salty and spicy combined with sour fruit. Really good.
This is just superb, I been tryin to find out about "can you eat boiled parsnips?" for a while now, and I think this has helped. Have you heard people talk about - Eeycarlott Incredible Expediency - (do a google search ) ? It is a smashing one of a kind product for discovering how to get the amazing looking body that you desire minus the normal expense. Ive heard some amazing things about it and my colleague got amazing success with it.
I cut it in half from tip to tip and cut the sharp points off. Like how you peel broccoli stems, grab a bout 1/8 in of the edge and pull down, most of the skin will peel off
That is my question too. But I peeled and put in food processor with one 2 eggs n spices mixed with ground meat and fried it makes delicious patties. I replaced it for potatos.
I'll be making a raw veggie salad of grated zucchini, yellow squash and carrot, how does jicama stand up to grating, will it be too juicy and make my grated salad too watery? Btw, I'm trying it for the first time and I love the taste: juicy, crunchy and slightly sweet. I totally agree with your comparison to Asian water chestnuts, however, I think the jicama might be more versatile. Thanks for sharing such good info, I learned a lot. ☺
I thought I bought white sweet potatoes. Wanted to have dinner so I boiled it. It tasted crunchy and weird. Been checking online and just found out it's not potato but jicama. Oh well, we learn everyday 😕😔
I think it tastes like a cross of a sweet apple and radish. So far, I have cubed some and added it to my salad. This video is a help to me to try cooking it.
You can't use a potato peeler because it has a very tough skin, which she does not explain. The way my grandmother prepared it was cut it into round slices then you cut off the skin. We ate it raw with a squeeze of lemon. Awesome.
It's not a thin peel like a potato. It's more of a thick rind. Do this: Cut jicama in half. Lay cut sides down. Slice 1/2" slices with large knife. Peel with a pairing knife like you would an apple by turning the slice away and draw the knife in - like this th-cam.com/video/BZBl9BAPGIg/w-d-xo.html
@@SuperFreeEducation I agree with that, but saying it is a bean is not wrong from a botanical standpoint. The plant belongs to the bean family and is therefore called a bean.
@@Harmony7771 Do this: Cut jicama in half. Lay cut sides down. Slice 1/2" slices with large knife. Peel with a pairing knife like you would an apple by turning the slice away and draw the knife in - like this th-cam.com/video/BZBl9BAPGIg/w-d-xo.html
0:28 WHAT YOU’RE HOLDING IS A ROOT, A TUBER. IT IS NOT A LEGUME!!! What she is handling is the Jicama root, but she is misinformed. Worse yet, she mixed up some facts she read and is giving confusing information. Jicama growing plants have green lima bean-shaped pods and bear clusters of white flowers 8 to 12 inches (20-31 cm.) in length. Only the tap root is edible; the leaves, stems, pods, and seeds are toxic and should be discarded. So to summarize: Jicama root is an edible TUBER! The rest of the plant is TOXIC and I also read the root skin is also toxic. So peel it. I like to cook potatoes and many other vegetables with their skin, but Jicama root has to be peeled.
I respectfully disagree completely, as far as Jicama not tasting like a bean. The first time i ever ate it, my immediate reaction was, how much it tastes like string-bean/green-bean/pea. Sorry to contratict...
I respectfully disagree completely, as far as Jicama not tasting like a bean. The first time i ever ate it, my immediate reaction was, how much it tastes like string-bean/green-bean/pea. Sorry to contratict...
I respectfully disagree completely, as far as Jicama not tasting like a bean. The first time i ever ate it, my immediate reaction was, how much it tastes like string-bean/green-bean/pea. Sorry to contratict...
It's the root of a bean plant otherwise known as a tuber.
Excellent video, thanks for posting!
I’m from San Diego CA and my Mom would cut up Jicama for us and we ate it plain. It’s delicious when cold and super crunchy.
Just a clarification, from reading about this online. It's not a legume. It's a tubar--root vegetable. It does grow legumes, but they are toxic. The root is the edible part.
I just learned about this last night, and I'm dying to try it.
:)
What she is handling is the Jicama root, but she is misinformed. Worse yet, she mixed up some facts she read and is giving confusing information.
Jicama growing plants have green lima bean-shaped pods and bear clusters of white flowers 8 to 12 inches (20-31 cm.) in length. Only the tap root is edible; the leaves, stems, pods, and seeds are toxic and should be discarded.
So to summarize:
Jicama root is an edible TUBER!
The rest of the plant is TOXIC and I also read the root skin is also toxic. So peel it.
I like to cook potatoes and many other vegetables with their skin, but Jicama root has to be peeled.
If you're dying to try it then eat the beans. I had to say it, you ran right into it. Just for farts and jiggles 😂😂😂
I started fermenting jicama few months ago and I absolutely love it.
Oh wow, gonna have to try that. What else did you add to the ferment?
Eu não entendi o que vc falou !
Please, what did you add to your ferment? All I have seen at this time is carrots and red onions.
@@theresa_lili - Same recipes as with Turnip, Radish, etcetera.
Wow! This is unknown to me that there's a lot of ways on how could we enjoy having Jicama.all i know is eating it as a raw or mix it up with our Filipino's traditional snack that we use to call LUMPIA,that's it..but now i've learned many other ways from your channel.Thanks much!
I use a potato peeler to remove the skin MUCH easier. I cut it up into french fry size sticks and keep it refrigerated makes a great lightly sweet crunchy snack in the summer.(I didn’t know it was a vegetable I thought it was a fruit) I recently started cutting into small cubes and adding to my salads Will have to try adding it to stir-frieds…
it is high in Nutrients fiber and antioxidants and is a prebiotic.👍🏼
(: I didn't know it was a "pre-biotic"!!!!! ....☺ "Pre-biotic" ... Not "pro-biotic"????? ... ☺
(: Where's your guitar????? ... 🎸 lol ... ☺
I just discovered this at my local grocery store …so good !!!!
Yo estaba viendo a Mr. doctor como la disfrutaba al comerla y me antoje. Definitivamente deliciosa con jugo de limón y Cajin. Es muy buena para satisfacer el hambre y la sed en tando en dieta. Me fascina!!! El vídeo me encantó. Gracias!!!
"Tajin"...........No acepte imitaciones. ja ja ja.
@@carlosmante oh! Muchas gracias.
Thank you for this explanation where you put all your heart..
In philippines since we have very hot weather in our province my mom and i loves to pop it in the freezer over night and eat them during noon... we sometimes put just as simple as plain red cane vinegar and bit of salt.
That sounds good!
Thanks, looking forward to adding this to my diet
What an interesting vegetable. I have never heard of it. It will fit so nicely in my low carb lifestyle. I love your low key and pleasant presentation....you are so personable and genuine.
I agree, loved the presentation.
It is a wonderful white potato substitute. Hard to get it right, best to parboil, then fry!
In indonesia we call it bengkoang. Ussualy smaller than mexico's. Its more like fruit in my country. There are many recipes suit this fruit most not cook recipes for example asinan, karedok and rujak. I like rujak at most. it's like fruit salad with palm sugar sauce, taste sweet salty and spicy combined with sour fruit. Really good.
It goes good with mangoes 🥰
People eat Jimaca in both way as vegetable and as fruit(Jimaca has sweet taste) In Vietnam !
Same in Thailand. We call it Mangaew, and we eat it with a chili and sugar dip.
This is just superb, I been tryin to find out about "can you eat boiled parsnips?" for a while now, and I think this has helped. Have you heard people talk about - Eeycarlott Incredible Expediency - (do a google search ) ? It is a smashing one of a kind product for discovering how to get the amazing looking body that you desire minus the normal expense. Ive heard some amazing things about it and my colleague got amazing success with it.
With hummus!
Chorizo and pappas /jicama!
Looks delicious
Looks healthy, 😋 delicious and non-FATTENING. Thank you for sharing your ideas. 🌹 💐 🍒 🍍 🍈 🌴 🌴 🌴 🌴 🐟 🐦 🍌 🍦 🍦
Correct, my grandmother told me before watching this video that you can substitute for water chestnut using this.
I imagine that would be sooooo much better! Very similar texture and the flavor profile would make sense for it to be interchangeable
Can it cooked in an air fryer; like french fries?
Chill. Peel. Serve with lime and salt. Dip pieces into guacamole!!! Or make cold crispy slaw for your Baja Fish Tacos.
So good with cilantro, lime and carrots as a salad also.
Great information ❤
The presenter is a sweet lady
I cut it in half from tip to tip and cut the sharp points off. Like how you peel broccoli stems, grab a bout 1/8 in of the edge and pull down, most of the skin will peel off
12 kilos jicama in philippines cost 2 dollars.nice,ang smoth.
Nice to see some cutco!
CouId you Ieave the skin on Iike I do with a potato?
I recently found out about those have been eating it ever since I basically just eat it raw best way to eat it or in a salad
It's a superfood. it looks ugly but what it does for your health is BEAUTIFUL!
Please tell me more about this SuperFood!
@@nailahasabi8716
th-cam.com/video/NtktJLGPs_Q/w-d-xo.html
I'd say it's somewhere between water chestnut and apple texture.
when making this as chips, can i cut them thin and dehydrate them? ?
yes
My question is, you can use this in place of mashed potatoes but how long do you boil it for in order to make it soft enough to mash?
That is my question too. But I peeled and put in food processor with one 2 eggs n spices mixed with ground meat and fried it makes delicious patties. I replaced it for potatos.
I'll be making a raw veggie salad of grated zucchini, yellow squash and carrot, how does jicama stand up to grating, will it be too juicy and make my grated salad too watery? Btw, I'm trying it for the first time and I love the taste: juicy, crunchy and slightly sweet. I totally agree with your comparison to Asian water chestnuts, however, I think the jicama might be more versatile. Thanks for sharing such good info, I learned a lot. ☺
I thought I bought white sweet potatoes. Wanted to have dinner so I boiled it. It tasted crunchy and weird. Been checking online and just found out it's not potato but jicama. Oh well, we learn everyday 😕😔
What does it taste like? Kind of has the same texture as a turnip. From what I’ve seen on you tube. Does is taste like a turnip?
I think it tastes like a cross of a sweet apple and radish. So far, I have cubed some and added it to my salad. This video is a help to me to try cooking it.
We squeeze lime and tajin
That,s how I eat too. Simple and tasty
Jicama is definitely a root. Not a bean.
Actually, it is. We eat the roots, not the beans.
Correct, and I didn't know that the plant actually produced beans.
Thank you.
Regardless, she's using roots
That's my question. Can't you just use a regular peeler? Is there a reason Not to? Curious near Omaha. Thank You p.s. thumbs up
You can't use a potato peeler because it has a very tough skin, which she does not explain. The way my grandmother prepared it was cut it into round slices then you cut off the skin. We ate it raw with a squeeze of lemon. Awesome.
@@bertiestclr Lemon and chili powder!
A knife can be easier to get all the brown areas.
It's not a thin peel like a potato. It's more of a thick rind. Do this: Cut jicama in half. Lay cut sides down. Slice 1/2" slices with large knife. Peel with a pairing knife like you would an apple by turning the slice away and draw the knife in - like this th-cam.com/video/BZBl9BAPGIg/w-d-xo.html
The instructions were great. However the camera is out of focus. Need to upgrade camera.
Maybe "How to COOK Jicama" is a misleading title for this video.
If it is a bean it must have an awfully biiiig pod!
It is a bean plant, but the edible part is the root, not the bean.
Made jicama no potato salad yesterday. It was good BUT took 2 hours of boiling before it even allowed a fork dent. It's still al dente in some places.
jicama will never soften
Lol
Smells like apple
there is no way that is a legume. it has to be a tuber
It is a bean, but the part we eat is its root, not the bean. The bean itself is quite poisonous.
@@BartBVanBockstaele you mean the plant makes a bean. that is a very different think than saying it is a bean.
@@SuperFreeEducation I agree with that, but saying it is a bean is not wrong from a botanical standpoint. The plant belongs to the bean family and is therefore called a bean.
why do all that work and risk cutting your finger? just use a potato peeler
She cant peel worth sh*t
That's not a butter knife, honey. That's a Cutco table knife. That'll take off your finger. A butter knife will not.
Jicama dont work with peeler. The peel itself is too fibrous, its better if u use a good knife
Omg someone take this lady to a dollar tree so she can get a potato peeler damn
I tried to use a peeler on the jicama and it didn't work
Potato peeler wont work with jicama, the peel itself is too fibrous
@@Harmony7771 Do this: Cut jicama in half. Lay cut sides down. Slice 1/2" slices with large knife. Peel with a pairing knife like you would an apple by turning the slice away and draw the knife in - like this th-cam.com/video/BZBl9BAPGIg/w-d-xo.html
@@KJB0001 The slices don't have to be 1.27 cm thick. They can be any thickness, but I agree with the principle, and that is what I do as well.
@@BartBVanBockstaele ok
0:28 WHAT YOU’RE HOLDING IS A ROOT, A TUBER. IT IS NOT A LEGUME!!!
What she is handling is the Jicama root, but she is misinformed. Worse yet, she mixed up some facts she read and is giving confusing information.
Jicama growing plants have green lima bean-shaped pods and bear clusters of white flowers 8 to 12 inches (20-31 cm.) in length. Only the tap root is edible; the leaves, stems, pods, and seeds are toxic and should be discarded.
So to summarize:
Jicama root is an edible TUBER!
The rest of the plant is TOXIC and I also read the root skin is also toxic. So peel it.
I like to cook potatoes and many other vegetables with their skin, but Jicama root has to be peeled.
STOP HACKING AT IT!
Right?
Jicama? More like thiccama am I right??
OK so most of this video is about eating it raw. She barely even discusses how to cook it
I respectfully disagree completely, as far as Jicama not tasting like a bean. The first time i ever ate it, my immediate reaction was, how much it tastes like string-bean/green-bean/pea.
Sorry to contratict...
Your pronunciation of it is making me want to call the cops. Please learn to correctly pronounce the word.
I respectfully disagree completely, as far as Jicama not tasting like a bean. The first time i ever ate it, my immediate reaction was, how much it tastes like string-bean/green-bean/pea.
Sorry to contratict...
I respectfully disagree completely, as far as Jicama not tasting like a bean. The first time i ever ate it, my immediate reaction was, how much it tastes like string-bean/green-bean/pea.
Sorry to contratict...