I’m constantly learning new ways to eat jicama, but this was the very first way I tried it. http://s217.photobucket.com/albums/cc278/buttonbutt/?action=view¤t=misc002.jpg&newest=1 This is one of my favorite ways to have it and it’s wonderful alongside roast beef or your breakfast scrambled eggs! Tastes and smells just like fried potatoes and onions I’ve made for years….honestly. Texture is crunchier, of course, but that doesn’t bother me one bit. They’re great alongside your scrambled eggs or with meats as well! And this recipe is OK for Induction!
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1 c. diced, peeled jicama
1 oz. chopped yellow onion (don’t substitute green, as the caramelizing of the yellow is much better for this)
2 tsp. bacon grease
Dash salt and pepper
Dice jicama into 1/2″ pieces. Chop onion. Melt grease in no-stick skillet and brown the two together, stirring often, until jicama begins to brown. Serve at once.
NUTRITIONAL INFO: Makes 1 serving which contains:
8.7 g fat
13.6 g carbs, 6.6 g fiber, 7.0 g NET CARBS
1.2 g protein
175 mg. sodium