Many a times I remember having seen this tuberous vegetable at grocery stores. I finally picked one small one last week after having googled about it. Also called Mexican Potato, it tastes somewhere in between an apple and a potato and can be eaten raw in salads or cooked. After almost a week lying in the refrigerator while I decided what I should try out first. Stir-fried won over salad today. After I finished cutting it to small dices, I tasted one . Crisp, mildly sweet , a little like apple and some like water chestnut. I am sure going to try some salad with this vegetable. Stir fried these neat little dices over high heat for a couple of minutes and then added some chopped spring onions and some red onions. A minute later, some chili sauce , vinegar, soy sauce cooked up the aroma I just love. A spoonful of cornstarch diluted in a cup of water and all the ingredients were brought together nicely in a few minutes. A garnish of chopped green onion tops and some steamed rice . The crunch of the new found jicama against the softness of steamed rice enveloped in the flavor of the appetizing sauce and lunch was a treat.
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