Cook Time with Chef Remmi: White Bean Jicama Bruschetta
4:17 PM, Sep 12, 2013
If you haven't tried
jicama, you are missing out on a super crunchy treat. It is a root vegetable and it has this indescribably crunchy texture like no other vegetable I have ever had! This vegetable also has a subtle sweet taste like that of an apple.
Jicama can be prepared many different ways — raw in salads, cooked in stir-fires, sautéed with other vegetables and added to soups and stews.
This vegetable is grown in warm dry climates like Florida, Hawaii and Puerto Rico and because of its availability in warmer areas; the vegetable is used quite a bit in Mexican and South American cuisines.
In this dish I have replaced the typical toasted bread for bruschetta with slices of jicama. The white bean mixture that tops the jicama is flavored with very simple ingredients of lemon juice and zest, olive oil and the king of all hers, basil. The bean mixture is creamy and it pairs really well with the jicama. As you can see in the video below, this is an easy dish to prepare and it makes for a great presentation!
Now for some more fun food facts: Did you know that jicamas are 86% water…that's a lot like a cucumber. The vegetable can last for up to 4 weeks in the right temperature. The world record for the heaviest jicama was just over 46 pounds and it was grown in Indonesia. The best tasting jicamas are those that are grown in the summer months.Jicamas are packed with vitamins as well as potassium. They are an excellent source of Vitamin C giving us protection from some cancers as well as coughs and colds.I hope you enjoy the recipe and I look forward to sharing my love of apples next month!