Dinner this evening was Kofta and Tabouleh with a salad of Jicama slices and crostini with basil pesto. Jicama reminds me of apple or perhaps Jerusalem artichoke which is neither from Jerusalem nor an artichoke (thistle family). The Jerusalem artichoke is actually a member of the sunflower family. Go figure. Jicama, apple and Jerusalem artichoke are all crunchy and refreshing even though they are all three unrelated.
I was introduced to Jicama many years ago by my friends Martha and Allen (RIP) Bettis. We serve it as they often did – thinly sliced and dressed in Tabasco, salt and a squeeze of lime – yum! It may not be to your liking, but it is to ours. I’ve read that folks also fry it up like French fries; I’ve never prepared it that way. If you have, please tell me how it turned out for you.
