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Requested by:

Photo by Cathy Myers

Cooking Level: Intermediate

Living In: Crestline, California, USA
Cathy Myers is looking for: (4 recommendations)
Hi everyone! Ethnic cooking question. Can jicama be substituted for regular potatoes. We love them raw, of course, but was wondering if they would have the same texture of a potato when cooked. Your thoughts, please?

Recommend a recipe

Last updated: Apr. 11, 2013 3:10 am
Posted: Apr. 10, 2013 2:43 pm
Recommended Recipe:
Photo of: Jicama and Pineapple Salad in a Cilantro Vinaigrette

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Submitted by: Seattle Dad 
Home Town: Owosso, Michigan, USA
Living In: Seattle, Washington, USA
Sweet and tangy work well together in this palate-pleasing salad. 
Recommended by: linda2d
Apr. 10, 2013 2:53 pm
Cathy, I have only eaten them raw but have read that they can be mashed. I also wonder if they go through all the same potato-like stages? BTW- I recall really liking this salad :)
Cathy Myers
Apr. 10, 2013 3:04 pm
Thank you, Linda! O.K., I'm old. I recently asked for help for "something" and you gave me a great answer. I used your suggestion, whatever it was, and "it" turned out great. Do YOU remember? If not, thanks for the help. Sorry I'm such a bonehead!
Apr. 10, 2013 3:07 pm
I'm old too, I guess. Glad I was of help with your "something" :)
Commented by: bd.weld
Apr. 10, 2013 2:54 pm
Hi Cathy. Never cooked them before but we always eat them. Slice a piece off and try to cook it. Never know. Looking forward to seeing you on the 20th. Make sure you bring your husband.
Cathy Myers
Apr. 10, 2013 3:06 pm
Randy really wants to come 'cuz he really likes all of our AR friends. He's a great guy and I'd think you'd like him too.
Commented by: bd.weld
Apr. 10, 2013 2:57 pm
Cathy Myers
Apr. 10, 2013 3:07 pm
Checking this site out now. Thanks Brian!
Commented by: PAMELA D. aPROpos of nothing
Apr. 10, 2013 3:16 pm
Have not done it but read reviews. I did see a show recently and it was suggested to use green bananas and prepare same as potatoes.
Apr. 10, 2013 3:43 pm
bdweld---thanks for posting that chart about jicama. Now, if it only will come back in my garden this year!
Apr. 11, 2013 3:10 am
Hi, Cathy! Do you remember my friend Mai? She uses a small dice jicama in her eggrolls, and in the prepared eggrolls, they have the same texture as a water chestnut. They have a slightly different taste (tiny bit sweeter,which I prefer) from a water chestnut. I have never thought about using them as a sub for mashed potatoes. Let us know how they turn out, OK?
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