You might be surprised to find out that jicama is a paleo-friendly legume. And thank goodness for that, because it’s one of my favorite things to eat. Although legumes are typically omitted from a paleo diet, jicama is unique in that you are actually consuming the tuberous root of what is a legume plant and therefore not consuming inflammatory compounds. You might hear jicama referred to as a yam bean, Mexican potato, Mexican turnip, or Mexican water chestnut, but I’ve always seen it sold as “jicama” in the grocery store. It can be eaten raw or cooked, and it takes on a nice potato-like flavor profile when roasted or fried. In its raw form, it tastes like a cross between an apple and water chestnut. It’s quite the transformative little thing!
I use my spiralizer to turn the jicama into shoestring fries. It is so quick! It used to be so tedious cutting little matchstick fries by hand, so I hardly ever bothered. The trick to using the spiralizer is to make sure you have two flat ends on either side of the jicama so that it will secure to the blade and the circular corer. It took me the longest time to figure out exactly how to spiralize jicama. Some words of wisdom: cut it in half first if it’s huge. My first few attempts I kept trying to defy physics and test the strength of my little gadget as I tried securing a 14 oz bowling ball to the spiralizer. Learn from me!
Keep in mind that your fries will shrink in size considerably as they roast due to jicama’s high water content. My 9 oz jicama made for two servings. You can eat these fries as a snack, side dish, or garnish on top of a juicy steak. Enjoy the recipe!
- 1 large jicama, peeled and spiralized
- 1 tbs beef tallow, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion Powder
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/8 tsp black pepper
- Parsley flakes, for garnishing
- Preheat oven to 425 degrees.
- Spread spiralized jicama on a plate and cut in a cross shape to make smaller "fries".
- Lay fries on a large baking sheet and drizzle with melted beef tallow, tossing together to coat the fries.
- Spread fries evenly on pan and season with salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder.
- Immediately lower heat to 400 once you place baking sheet in oven. Bake for 15 minutes, turn over, and bake for 15 minutes, or until fries reach preferred level of doneness.
- Garnish with parsley flakes
- Use coconut oil or olive oil instead of beef tallow to make this recipe vegan.
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