Day 45

Jicama Root

Sometimes called “Mexican turnip.” I didn’t get the memo that it’s often eaten raw, like in salads and slaws, so I sauteed some with garlic, onions and cayenne. It was good, but never lost its crunch, even though I julienned it (further research on the internet confirmed that it’s a great substitute for water chestnuts in stir fries). I’m a crunchy fan, so it worked for me. But the peanut gallery said I should have cooked it longer.

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