Mon, Dec-20-04, 20:56
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Cast Iron Chef
Posts: 8,846
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Plan: lc, higher protein
Stats: 170/132/127
BF:
Progress: 88%
Location: nyc
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Roasted Jicama
I had a jicama and wanted to cook it, rather than use it in a salad (may have something to do with it being 15F outside...). This turned out to be delicious, and very holiday-y - quite sweet tasting, and the jicama retains its inherent crunch. It would go well with chicken, pork or duck (we ate it with duck). It smelled like pumpkin pie when it was in the oven.
1.5 pound jicama (1 medium), cut into shoestring fry size pieces.
1 cup coconut milk (I use Trader Joe's light coconut milk)
1 tsp Chinese 5 spice powder (cinnamon, fennel, cloves, star anise, white pepper) - I'm sure you could use pumpkin pie spice.
pinch salt
Preheat oven to 400F. Spread the cut jicama in a 9x13 baking dish. In a bowl, whisk together the coconut milk, spice and salt and pour it over the jicama. Toss together. Bake for one hour, stirring jicama every 15 minutes. Some of the pieces will get quite brown.
4 servings. Per serving (FitDay PC analysis, with light coconut milk): 106 calories; 4g fat (4 saturated); 16g carbs-8gfiber = 8 net carbs; 1g protein.
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