It has been a delightful week filled with friends, family, our five felines, festivities and food.
At night the houses glittered and shimmered with golden lights and little reindeer. My phone camera didn’t do justice to the night-time photos, so I am sparing you the results.
Our wood stove was well used this past week, competing with the baking oven to warm our large kitchen/dining space. The aroma of spices baked into a sundry items filled our home, like yours I’m sure.
On a whim, and since I had one in the fridge, I decided to find out what happens if you cook a Jicama. I had never ventured past it being a favorite in salads and as a crudité.
Low and behold, it works beautifully as a roasted veggie.
Jicama is an edible tuber of the bean family. Jicama, also known as yam bean, Mexican water chestnut and Mexican turnip, is very low in sodium. It is also a good source of Potassium, and a very good source of dietary Fiber and Vitamin C.
Spicy Jicama Tots
2-3 servings (easy to double or triple since you control the spice)
- 1 large Jicama, peeled and cut into 3/4″ cubes
- 2 tsp. organic local e.v. Olive Oil
- Garlic Powder
- Chili Powder
- Black Pepper
- Organic Sea Salt
- Cayenne Pepper
Preheat oven to 400º F.
Toss Jicama with olive oil until well coated.
Sprinkle with garlic powder, chili powder (I use about 1/3 tsp each), black pepper (1/4 tsp or more to taste), sea salt and cayenne pepper.
Toss again. Spread in a glass roasting dish and bake for 20 – 25 minutes or until nicely brown.
You may serve as a side veggie, with a dipping sauce of your choice, or organic, low-sugar ketchup!
PS: You can cut the Jicama into strips if you want the French Fry look.
~ Cheers! ♥