3

votes

How do you prepare Roots?

Answered on August 19, 2014
Created April 13, 2011 at 6:30 PM

I'm interested in Jimica and Yucca Root to my diet, but I've never prepared them before. So what are the best practices and recipes? You are more than welcome to include your best yam or sweet potato recipes.

61844af1187e745e09bb394cbd28cf23

(11058)

on June 15, 2012
at 01:32 PM

You can cook jicama, it just takes a while. 24 hours in the slow cooker and it can be used to make mock potato salad. Yum!

03281912f1cb9e4e771a8a83af302e3a

(1204)

on April 27, 2011
at 08:53 PM

I love Yucca when i hit the Cuban place by my house, but I never knew how to cook it! Gracias!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on April 14, 2011
at 11:35 AM

Mmm that sounds awesome, thanks!

083f1759ac6bcee7cd5081f6d062c822

on April 13, 2011
at 09:47 PM

Jicama? slice it thin and use it in salads. Also can make a coleslaw with it by adding lime juice, sea salt, a little cayenne pepper. yucca: Peel it, then poach it. when it's tender, you'll need to remove the "heart" which is a fiberous membrane that runs down the center. Then you can mash it or put it in your food processor w/ extra virgin olive oil, sea salt, white pepper. It's pretty gummy, but edible. Try mixing it with mashed sweet potatoes or plantains.

5a726c5fe988a1783a39a75ff2ce82f7

(464)

on April 13, 2011
at 09:16 PM

Mash together celery root, Yukon gold potatoes (for consistency and texture), and cauliflower....AAAAAAMAZING! I also use celery root when I make a batch of roasted veg: celery root, fennel, potato, carrots, celery, add salt, pepper, thyme, rosemary and bake @ 400 for 30-40 or until fork tender.

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10 Answers

2
345c1755efe005edd162b770dc6fb821

(8767)

on April 13, 2011
at 07:39 PM

I'm currently living in South America and its a staple in their diets, unfortunately I'm allergic to it! Here's a few ideas:

-Yucca can also be used in soups as a potato replacement.

-They also make yucca chips (slice and dry like you would any other chip)

-like stated above, peel and boil til soft remove, you can eat it like a boiled potatoes or they cover it in a 'guiso'/sauce made from 2 diced tomatoes and 1 onion, saute til soft, add cream and cheese at the end and mix thoroughly til cheese is melted (just enough to make it cheesy), pour over the yucca, salt and pepper!

-they also will grill it after its already been boiled. -they make yucca bread with it, but I believe you have to get the yucca in powdered form to do it....called almojabana.

03281912f1cb9e4e771a8a83af302e3a

(1204)

on April 27, 2011
at 08:53 PM

I love Yucca when i hit the Cuban place by my house, but I never knew how to cook it! Gracias!

2
0c0c5c65612425e497b7231c21516943

(1354)

on April 13, 2011
at 07:12 PM

Just had yuca last night. Peel, cut off ends, cut into manageable size, boil for 15 minutes. Slice where the crack is and remove the little core on each side. Cut into fries. Toss in coconut oil. It will melt if it is still warm. Drizzle with salt. Bake at 375 for 10 minutes, turn over and bake another 10 minutes. Delicious!

1
Medium avatar

(12379)

on April 13, 2011
at 07:35 PM

Jicama makes a great addition to coleslaw - I grate it on the grater or if i'm feeling rather culinary I break out the mandolin and make nice even juliennes and add them to a coleslaw - it adds a nice moisture and crunch.
Jicama is also great served with oily seafoods (black cod or any seafood that has been fried) as it cleans the pallet.

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on April 13, 2011
at 06:51 PM

I like to do sweet potato hash browns- shred em and mix with an egg and a tablespoon of coconut flour, then fry in some clarified butter. Mmmmm...

I've never tried jicama, but I hear it's good raw in salads. Another thing I want to try is mashed celeriac (celery root).

24fcc21452ebe39c032be6801d6bbadd

(9812)

on April 14, 2011
at 11:35 AM

Mmm that sounds awesome, thanks!

5a726c5fe988a1783a39a75ff2ce82f7

(464)

on April 13, 2011
at 09:16 PM

Mash together celery root, Yukon gold potatoes (for consistency and texture), and cauliflower....AAAAAAMAZING! I also use celery root when I make a batch of roasted veg: celery root, fennel, potato, carrots, celery, add salt, pepper, thyme, rosemary and bake @ 400 for 30-40 or until fork tender.

1
667f6c030b0245d71d8ef50c72b097dc

(15976)

on April 13, 2011
at 06:37 PM

this will sounds overly simple but its SO different from just one hour of cooking:

scrub sweet potato

poke holes

double wrap well in foil

cook in oven at 350 for a full two hours.

You will be amazed at the wonderful caramelization and the desertlike quality you will be rewarded with.

0
1ccc0b0b7a756cd42466cef8f450d0cb

(1801)

on April 13, 2011
at 06:57 PM

Simple as can be - I cut my roots into very small pieces and boil for about 15' (or until you can pierce the pieces with a fork and they fall apart). Then I mash with 1Tbs of coconut oil - usually with a food processor to get a creamy consistency. Salt to taste.

0
Medium avatar

(5136)

on April 13, 2011
at 06:56 PM

for sweet potatoes i like to cut into about 6 piece wedges, season liberally with cumin, some salt, some chili powder and a touch of cayenne if you like it hot, melt a little lard and toss the wedges in all of the spices and lard to coat nice and evenly, then pop onto a baking sheet and in the oven at oooh, lets say 400 degrees for 20 min, flip wedges and back in the oven until done and crispy. Remove, squeeze some lime over them (or not) and enjoy.

Incidentally, japanese sweet potato (which has a whitish inner flesh) is so out of control good. As a mash, with some yogurt thrown in, it tastes like custard. Definitely naturally sweet.

Root veggie hash is awesome in a bowl with poached eggs on top and some either bacon or sausage cut up in the mix too. Dollop of sour cream optional.

Celeriac makes out of control good soup, chop celeriac into inch sized cubes, cover with chicken stock, boil until soft, puree with hand blender, add heavy cream and salt. oh yeah.

0
97069359651f864ccd1f20b4ff261cf8

on April 13, 2011
at 06:56 PM

I'll keep a jicama in the fridge and chop it up to toss on a salad or snack on. I love the flavor without anything added.

For sweet potatoes, my favorite thing to do is to slice them thin and fry 'em up in bacon grease and a little onion powder until soft, then top your grass-fed burger!

0
Bf72f771a19f3a3789f7fdf24c86daef

on April 13, 2011
at 06:55 PM

jicama is a root vegetable, but not traditionally prepared like a root: in Mexico, it's eaten peeled and eaten fresh with lime juice, chili pepper, and salt. you should NEVER EVER cook it; it stays watery and fibrous. in fact, think of it like a water chestnut- it has very much the same consistency. you can also make jicama 'fries'

Uses for Jicama= Slice jicama like potato chips and use it fresh for dips. Jicama can be juiced, grated into a salad, or grated to the size of rice and use it as a rice replacement. In Latin America, it is common to serve peeled jicama, with a squeeze of lemon or lime and a dash of salt.

Jicama 'fries'

reminiscent of french fries

1 jicama, peeled and cut into thin strips 2 tablespoons extra virgin olive oil 1 tablespoon nutritional yeast (optional; not a raw product) 1 teaspoon chili powder of your choice 1 teaspoon cumin 1/2 teaspoon Celtic salt

Toss together all ingredients. Makes 2 servings

as for sweet potatoes, they take a good 40-60 min in the oven, wrapped in foil. pierce with fork, add grass-fed Kerrygold butter on top and VOILA- heaven.

61844af1187e745e09bb394cbd28cf23

(11058)

on June 15, 2012
at 01:32 PM

You can cook jicama, it just takes a while. 24 hours in the slow cooker and it can be used to make mock potato salad. Yum!

0
60c061f4b024f9ac421b27bf93b40ebe

on April 13, 2011
at 06:53 PM

For Jicama I have only eaten it raw (and it is delicious). I just peel it and cut it up and eat. Easy as can be.

If you want to get fancy with it you can dice it up and add it to salads. It has a crunchy slightly sweet taste. I have put it in chicken or tuna salads, mixed it into fruit salads, added it to salsas.

Enjoy!

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