Jicama: Fresh, Flavourful, and Full of Fibre!

21 Sep

Today I bring you another installment of my adventures with jicama. Did you know that the slightly sweet taste of jicama is due to its high inulin content? Neither did I. Inulin is a dietary fibre with several documented health benefits. Studies have shown that inulin can reduce blood triglycerides. It also acts as a prebiotic— food for the healthy ‘probiotic’ bacteria in your gut.

With its high fibre content, jicama may increase satiety and assist with weight control. One cup of sliced jicama contains a whopping 6 grams of fibre and only 48 calories. A healthy diet should contain 25 to 38 grams of fibre daily; unfortunately, the average Canadian only consumes 14 grams of fibre each day. If you consider yourself to be an average Canadian, add two cups of jicama to your day and ta-da! You’ve met your fibre requirements.

Enough about my nutrition ramblings… onto the food! I stumbled across this recipe for Jicama with Peanut Sriracha Dip while browsing at Indigo one evening. It comes from the cookbook ‘Ripe: A Fresh, Colorful Approach to Fruits and Vegetables.’ Ripe is the type of cookbook that you could proudly display on your coffee table yet it could just as easily live on your kitchen counter, full of stains and dog ears. The photos are works of art and the recipes look delectable. Of all its reviews, this one from the Portland Press Herald is my favourite…

“Open the cover and let the fruits and vegetables seduce you. From beets with bedroom eyes to come-hither coconuts, the new cookbook “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables” reads like a love letter to produce…”

The dip combines two of my favourite flavours: coconut and peanut. It was pretty good as a dip but could have used more acidity to cut the creaminess of the coconut milk and peanut butter. We had lots of extra dip so E and I used the leftovers as a sauce for a shrimp and tofu stir-fry. It was heavenly!

Jicama Spears with Sriracha Peanut Dip

 

Jicama with Peanut Sriracha Dip
(from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables)

Sriracha, affectionately known as “Rooster sauce” is a Thai hot sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt.  It can be found in the Asian food section of most major grocery stores.  Add as much Sriracha as you can handle.  The heat intensifies as the dip chills.

2/3 cup light coconut milk
1/3 cup natural peanut butter (crunchy or smooth)
1 tbsp light brown sugar
1-1/2 tsp low-sodium soy sauce
1 tsp seasoned rice vinegar
3/4 tsp fresh lime juice
1 tbsp fresh grated ginger
1 tsp Sriracha sauce, or more, to taste
2 tbsp finely chopped cilantro
1/4 cup finely chopped, unsalted, roasted peanuts (optional)
2 medium jicama

  1. In a medium saucepan, combine all ingredients except the cilantro, chopped peanuts, and jicama.  Whisk gently over low heat until smooth and warm, about 5 minutes.  Stir in the cilantro.  Cool to room temperature.  Transfer to a small bowl and refrigerate, covered, for several hours or overnight to allow the flavours to blend.
  2. Meanwhile, peel the jicama with a sharp paring knife.  Cut into sticks roughly 1/2 inch wide.  Cover and refrigerate the sticks so that they’re nice and cold.
  3. When ready to serve, taste the dip with a jicama spear to check for heat and balance.  Because the jicama is sweet, tasting them together is important.  Add additional Sriracha, one squeeze at a time, to achieve your desired heat level.  Top with chopped peanuts before serving.

Makes 1 cup dip and 30-40 jicama spears.  Per 2 tbsp dip (without chopped peanuts): 80 kcal, 4 g CHO, 0.8 g fibre, 6.3 g fat (1.7 g saturated), 2.5 g protein, 54 mg sodium.

 

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4 Responses to “Jicama: Fresh, Flavourful, and Full of Fibre!”

  1. Andrew Mannik September 22, 2012 at 4:40 pm #

    nom nom nom

  2. Sarah Leo September 24, 2012 at 6:53 pm #

    I’m making this for Thanksgiving!

  3. Victoria September 29, 2012 at 2:58 pm #

    Lisa… Remark generally has jicama. 🙂 I was in today and will try it this week. Thanks!
    V

    • lisa October 1, 2012 at 8:33 pm #

      I’m glad you found it!

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