I really like jicama! It is great raw in salads: crunchy and fresh, it really adds a lot of texture to any salad. Guess what? It’s also great cooked!
Paired up with asparagus and pasta, it creates a very easy and fresh recipe for spring, while still being filling and deliciously flavourful! Cooked jicama has a really nice peppery taste that greatly complements pastas.
Here is what you need:
- 1/2 jicama, grated (about 1 cup)
- 1 tomato, diced
- 1 onion, minced
- 1 clove of garlic, minced
- 1 asparagus bunch, sliced bite size
- 1 tsp fresh or dried rosemary
- 1 tsp fresh or dried thyme
- 1 tsp red chili flakes
- 1 tbs soy sauce
- Cooked pasta to serve
Here is what you do:
- In a large sauce pan, sauté the tomato until some juice comes out. Add the onion and garlic. Stir until fragrant.
- Add the asparagus and stir around until tender. Add the jicama and mix well.
- Add the spices and season to your taste. Add the pasta and give it a quick stir.
This is very simple, but so flavourful!
The asparagus adds a lot of flavour, but the jicama really brings it to another level and is perfect with the herbs.
Let me know if you try this out!
My Lighthearted Kitchen 
Never considered cooking jicama. Interesting.
Let me know if you try it out 🙂
I will have to try jicama! Never heard of it before.
It’s so good! I buy mine at the Asian grocery store. It has such a fresh taste raw, and it’s great cooked too! Let me know how you like it! 😀
Ok, I may just find one of those today!
Let’s hope so! 🙂
This looks delicious! A definite must try in the future!! Thanks for sharing!
Thank you! Let me know how it turns out!
Great idea! I’ve been looking for ways to incorporate some of the less popular fruits/vegs into my cooking. Thanks for the post 🙂
Thank you! Jicama is so underrated! 🙂