COOKED JICAMA RECIPES FOR WEIGHT LOSS

Cooked jicama recipes should have a crunchy texture, crisp, look clean, and have a sweet flavor. This main ingredient has a big brown root, a part of the bean family in Mexico and South America. Most times, you can eat this vegetable raw, but it can be boiled, steamed, sauteed, and made into a salad. The best way to create amazing cooked jicama recipes is by not overcooking them. It should still be slightly crisp when cooked. You can substitute jicama for water chestnuts. The roots of your jicama can be from 8 ounces to about 6 pounds.

More so, to peel your jicama, ensure that you use a sharp knife. Peel the brown part and cut the white piece into chunks. It can be preserved in the refrigerator for about a week without cooking. Some ingredients for this recipe include lime juice, ginger, garlic, cilantro, jicama, sesame oil, honey, and many more. They are very affordable and available at your grocery stores. Below are some cooked jicama recipes to try out.

Cooked Jicama Recipes

1.    Jicama Bao

This dish is a Chinese recipe where steamed buns are being made and served with Chinese tea.

Preparation time: 40minutes

Cook time: 40 minutes

Total time: 1 hr. 20 minutes

Serves: 12

Ingredients

• 2 medium jicama (shredded)
• 3 tablespoons of chopped cilantro
• 2 medium carrot (shredded)
• A pack of boa flour
• Salt and white pepper
• 2 teaspoons of avocado oil

Preparation

1. Place your pan overheat with 3 teaspoons of avocado oil. Then, add carrot and sauté until its color changes to orange.
2. Next, add salt, pepper, and cilantro. Leave it aside to cool or keep in the refrigerator overnight.
3. Now, prepare twelve 3by3 square parchment paper and start making bao as instructed on the package.
4. Add 2 tablespoons full of jicama to the middle of your boa and crease to seal it.
5. Place it on your parchment paper and repeat the process for all the boas
6. Then, cover the boa with a damp paper towel to prevent it from getting dry while you are working on your dough
7. Now, steam bao in boiling water for 20 minutes
8. Fry them with sesame seeds to give them a golden brown look. Serve

Nutritional facts

Fat 5g; Carbohydrate 6g; Protein 1g; calories 64g.

2.    Steamed Pork and Jicama Dumplings

This dish is a healthy combination of pork and jicama to make dumplings.

Preparation time: 1 hr.5 minutes

Cook time: 30 minutes

Total time: 1 hr. 35 minutes

Serves: 60

Ingredients

• 2 teaspoons of sugar
• 1tablespoon of minced garlic
•  2 tablespoons of minced and fresh ginger
• ½ teaspoon of salt
• 1 tablespoon of corn starch
• ½ cup of minced scallion
• 1 large egg white
• 60 wonton wrappers
• 1 tablespoon of sesame oil
• 1 ½ pound of ground pork
• 2 tablespoons of black sesame seeds
• 1 tablespoon of soil sauce
• 2 tablespoons of white sesame seeds
• 1 tablespoon of peanut or vegetable oil
• A cup of diced jicama

Preparation

1. First, whisk your egg white in a large bowl and add ginger, sugar, garlic, salt, peanut oil, corn starch, sesame oil, and soil sauce.
2. Whisk all the ingredients together with your egg white. Then add pork, jicama, scallion and mix with your hand.
3. Next, separate wonton wrappers and arrange them in piles of ten. Use a cookie cutter to cut each stack and throw away the trimmings.
4. Then, place 6 rounds on a work surface and put a tablespoon of your mixture at the center of each.
5. Dip your fingers in warm water and use them to moisten the edge of the rappers. Gather the edges of your wrapper around the sides of fillings and pleat it to form a cup
6. Now, use your wet fingers to flatten the top of the fillings and transfer them into a tray. Do the same to make more dumplings.
7. Then, lightly grease the bottom of your colander. Place water in a pot and put your colander to sit on top of the water inside the pot.
8. Place 10 dumplings in the colander and cover it. Leave it to steam for about 6 minutes or until your dough is translucent.
9. Sprinkle a mixture of white and black sesame seeds over your dumplings and serve.

Nutritional facts

Fat 5g; Carbohydrate 15g; Protein 9g; calories 135g.

3. Jicama Snack Ticks with Honey-Lime Dipping Sauce

This recipe is quite filling and delicious, especially with the honey dipping.

Preparation time: 45minutes

Cook time: 0 minutes

Total time: 45 minutes

Serves: 4

Ingredients

• A pinch of sea salt
• 1 teaspoon of honey
• 2 tablespoons of Greek yogurt
• 1 teaspoon of lime juice.
• 1 large jicama

Preparation

1. First of all, peel your jicama with a knife and cut them into snack sticks.
2. Then, sprinkle little sea salt and pepper to season it.
3. For your honey-lime dipping, mix lime juice, sea salt, honey, and Greek yogurt in a medium-sized bowl. Serve.

Nutritional facts

Fat 5g; Carbohydrate 6g; Protein 1g; calories 64g.

4.    Shrimp and Jicama Spring Rolls

Shrimp and jicama mixed to make a delicious roll.

Preparation time: 20minutes

Cook time: 10minutes

Total time: 30 minutes

Serves: 12

Ingredients

• 2 tablespoons of soy sauce
• ¼ cup of peanut butter
• 2 tablespoons of rice vinegar
• ¼ cup of apricot jam
• Hot sauce to taste
• ½ cup of shredded carrots
• 2 ounces of dried bean
• 12 large fresh mint leaves
• 4 ounces of peeled jicama root
• ½ peeled cucumber
• 1 pound of cooked shrimp
• 12 large rice paper wrappers

Preparation

1. First of all, prepare your dipping sauce by combining soy sauce, vinegar, peanut butter, and jam. Purée it until it is smooth and leave it aside.
2. Then, put your noodles in a bowl and pour hot water over them to cover.
3. After 5 minutes, it souls be soft already. Drain it thoroughly through a mesh strainer. Keep that aside too.
4. Next, slice your jicama thinly and cut into matchstick sizes.  Pour water to fill a large bowl and place the wrapper to soak for about 30 seconds.
5. When it has soaked, remove the wrapper from the water and lay it down.
6. Now, put small noodles at the edge of your wrapper and top with cucumber, carrot, and jicama.
7. Also, place shrimp over it and mint leaf. From the filling side, roll up the wrapper to make a tight cylinder. Continue the process until you exhausted your jicama mixture and wrapped all of them. Serve.

Nutritional facts

Fat 4g; Carbohydrate 18g; Protein 11g; calories 150g.

5.    Jicama Black Bean

This recipe can be mixed with tomatoes, grilled corn, and cilantro and tossed with cumin lime vinaigrette.

Preparation time: 15 minutes.

Cook time: 7 minutes

Total time: 22 minutes

Serves: 4

Ingredients

• A pinch of black pepper
• 2 ears of corn
• 1 thinly sliced scallions
• A pinch of kosher salt
• 1 teaspoon of olive oil
• 1 cup of halved cherry tomatoes
• 15 ounce of black beans
• 1 cup of chopped jicama

For vinaigrette

• ¼ teaspoon of black pepper
• 1 tablespoon of chopped cilantro
• Juice from 1 lime
• 1 garlic clove
• A teaspoon of cumin
• ¼ cup of olive oil
• ½ teaspoon of kosher salt

Preparation

1. First, place your pan hover heat, rub your corn with a teaspoon of olive oil, pepper, and salt to season.
2. Then, cook corn in a pan for 7 minutes until it is lightly charred. When your corn is warm, cut the kernels off the cob.
3. Now, mix jicama, corn, black beans, scallions, and tomatoes in a bowl.
4. To make your vinaigrette, whisk cilantro, lime juice, olive oil, garlic, pepper, cumin, salt together.
5. Finally, stir well and garnish with additional cilantro. Serve.

Nutritional facts

Fat 4g; Carbohydrate 18g; Protein 11g; calories 150g.

5.      Jicama with Black Mushrooms

This recipe combines jicama and mushroom. It involves stir-frying and boiling the mushroom for an exquisite taste.

Preparation time: 20 minutes.

Cook time: 10minutes

Total time: 30minutes

Serves: 4

Ingredients

• 4 shallots
•  ¼ teaspoon of sugar
• 8 ounces of jicama
• 4 shallots
• 3 stalks celery
• ¼ cup of chicken broth
• 3 tablespoons of vegetable oil
• 8 medium dried black mushrooms

Preparation

1. First of all, soak your mushroom for 20 minutes in hot water to make it soft. Then, rinse off the eater and squeeze well to drain the water completely.
2. Next, remove the stems, cut ¼ inch slices. Then, cut your shallots into quarters, celery diagonally, and jicama into ¼ inch slices.
3. Now, heat your wok. When it gets hot, add 3 tablespoons of vegetable oil to coat the wok.
4. Then, add your mushrooms, celery, salt, and shallots. Cook, stirring continuously for about a minute. When moisture has evaporated, add jicama and cook for one minute, stirring continuously. Serve.

Nutritional facts

Fat 6g; Carbohydrate 12g; Protein 11g; calories 206g.

The cooked jicama recipe is time-saving, healthy, delicious, and flavorful. You would never go wrong by making this fantastic recipe for your family.