Jicama Fries

Jicama is called the Mexican Potato and I generally find it in the same section as jalepenos and ginger root in the produce section at the grocery store. I love jicama for several reasons.

1. It’s pronounced Heeckama, but it’s spelled cooler than that.
2. It seems to always be in season.
3. You can eat it raw, but peel it first.
4. It’s crunchy and sweet – cross between an apple and potato. For those of us allergic to apples, this is the next best thing.
5. If you cut it into little squares, it can replace croutons on your salad, but it’s a vegetable.

Of all the reasons why I love jicama, my favorite by far is what I call jicama fries.

Like with donuts, I have a problem with French fries. They are my gateway food. I can’t eat just one order of them. And, when I’ve indulged, I go back for the Quarter Pounder with (extra) Cheese because, well, why not? And then the two apple pies for $1 naturally follow. It’s a dangerous place to be. I also have a very large problem sharing fries - - *sigh* my poor husband.

BUT, I can trick myself with jicama.

I cut it up in slivers to look like french fries. Then, I add a little salt and put them on my plate next to my garden burger. It gives me the same feeling I get with french fries, but doesn’t make me want to run to McDonald’s. I know I’m eating a vegetable, but it LOOKS like a french fry and has many of the same qualities. And, I can eat a lot of it if I want to.

Shh! I am so sneaky. Just don’t tell myself, okay? I wouldn’t want to ruin the bliss.