Servings: 4
Jícama is more prized for its fresh crunch than its mild flavor. Roasted, it still has crunch but is sweeter, which makes a toss with hot sauce welcome. It’s good with barbecued ribs or fried fish, and it’s outstanding in vegetable soup.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I usually use jicama raw, It never occurred to me to roast it! I just love this, so tasty. It's such a great way to use leftover jicama.
So simple, fabulous combo!
This is delicious! The combo of lime zest and red onion makes it so addictive! I didn't have the recommended hot sauce so I used sriracha. Be sure to salt to taste as needed after combining all ingredients.
Sponsored
Season 4 Extras
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…
View all Moveable Feast recipes and video extras
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review