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  #1   ^
Old Thu, Sep-30-04, 16:03
Sunriser42's Avatar
Sunriser42 Sunriser42 is offline
New Member
Posts: 13
 
Plan: South Beach
Stats: 175.5/171.0/145 Female 5'5''
BF:
Progress: 15%
Location: Ohio USA
Default Jicama fries

Hey All!!!
I bought a jimaca to try as "french fries". any suggestions..Do ya just cut them & bake them like you would a normal potato? Thanks!
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  #2   ^
Old Thu, Sep-30-04, 17:12
PamelaC. PamelaC. is offline
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Posts: 21
 
Plan: Atkins
Stats: 125/119/115 Female 5'6"
BF:
Progress:
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i'm not a fabulous cook or anything, but i would probably cut them up, dip them in an egg wash (beaten egg or two w/ some seasoning if you like) then put them single-layered on a baking sheet and bake until they turn brown. the egg-wash will give them a crispy sort of coating - i got that out of the oprah cookbook - cooking w/ rosie?? (her chef). let me know how they turn out - great idea! how many carbs?
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  #3   ^
Old Thu, Sep-30-04, 17:31
Skyangel's Avatar
Skyangel Skyangel is offline
Senior Member
Posts: 311
 
Plan: generic low carb now
Stats: 210/212/145 Female 63
BF:plenty
Progress: -3%
Location: Willamette Valley, Oregon
Default

I have done the same thing with turnips - slice into "fries", brush with olive oil, sprinkle with seasoning of choice and bake.

Delicious with fish (breaded with crushed pork rinds) and cole slaw made with Splenda. Umm, sounds good tonight ...
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  #4   ^
Old Thu, Sep-30-04, 20:34
tofi's Avatar
tofi tofi is offline
Posts: 6,204
 
Plan: Atkins
Stats: 244/220/170 Female 65.4inches
BF:
Progress: 32%
Location: Ontario
Default

I've never seen this but is it the same as "Jicama"?
http://images.google.ca/images?q=tb...ages/jicima.jpg

Click on this link for a post on jicama fries

Last edited by tofi : Thu, Sep-30-04 at 20:45.
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  #5   ^
Old Sat, Oct-02-04, 14:25
honeydust honeydust is offline
Registered Member
Posts: 61
 
Plan: LC
Stats: 232/182/130 Female 5'6 inches
BF:
Progress: 49%
Location: USA
Default

I tried this and thought it was quite tasty. I dont know the carb count. Does anyone know the carb count for Jicama?

Shoestring Jicama


Ingredients:

Vegetable Cooking Spray
2 ts Vegetable Oil
1 cl Garlic Crushed
3/4 lb Jicama -- peeled and julienned
2 tb Chopped Red Bell Pepper
1/8 ts Paprika
1/8 ts Salt
1/8 ts Pepper


Instructions:


Coat a medium skillet with cooking spray; add oil.
Heat oil over medium heat, add garlic, jicama & red pepper.
Sprinkle with seasonings and saute for five minutes; stirring frequently
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  #6   ^
Old Fri, Feb-11-05, 13:54
bioteclady's Avatar
bioteclady bioteclady is offline
Senior Member
Posts: 187
 
Plan: Atkins
Stats: 260/230/150 Female 66 inches
BF:
Progress: 27%
Location: Hannibal, Missouri
Default

Jicama...on the atkins carb counter.....5.7 carbs, 3.2 fiber = 2.5 net carbs in 1/2 cup calories 25

Sounds like a good addition...thanks, heading to the store, this may end up in the basket.
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  #7   ^
Old Wed, May-25-05, 17:13
cajuda cajuda is offline
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Posts: 508
 
Plan: Atkins
Stats: 225/185/150 Female 5 feet 4 in.
BF:
Progress: 53%
Location: Upper Peninsula, Michigan
Default

Lately, my DH and I have been on a Jicama Fry kick. I cut mine into 'steak fry' size (like 3/4 in width X 1/4 in thick X 4 in. long). I just drop them into my deep fryer and it takes about 8-10 min. to cook. My DH likes the 'bloomin' onion sauce' with his. I'm going to try making them 'shoestring size' soon.
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  #8   ^
Old Thu, May-26-05, 10:00
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Rosebud1 Rosebud1 is offline
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Posts: 76
 
Plan: Low carbs, healthy eating
Stats: 154/149/139 Female 5'8.5'
BF:
Progress: 33%
Location: Dallas, Texas
Default

I like them but they are so hard to cut in little pieces. Do you have a certain way to cut them up? Do you peel them also? thanks
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  #9   ^
Old Fri, May-27-05, 04:17
cajuda cajuda is offline
Senior Member
Posts: 508
 
Plan: Atkins
Stats: 225/185/150 Female 5 feet 4 in.
BF:
Progress: 53%
Location: Upper Peninsula, Michigan
Default

Yes, you need to peel them. What are you making that you need to cut them in little pieces? I (armed with a sharp knife) slice them into 'steak fry size'. I don't find them that hard to cut so you could easily do the julienne size (like matchsticks) too. It's kind of like cutting thru a hard apple. I just thought of this: With your food processor shredding blade, you could shred them and then make 'hash browns'. But, you definitely need a sharp knife on this WOE.
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  #10   ^
Old Sat, May-28-05, 11:33
Rosebud1's Avatar
Rosebud1 Rosebud1 is offline
Registered Member
Posts: 76
 
Plan: Low carbs, healthy eating
Stats: 154/149/139 Female 5'8.5'
BF:
Progress: 33%
Location: Dallas, Texas
Default

Thanks, I have a really good knife set but I am pretty clumsy with it when cutting into something hard like jicama. I will try the food processor route and see how it goes.
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  #11   ^
Old Wed, Jun-01-05, 09:08
skuddle200 skuddle200 is offline
Senior Member
Posts: 230
 
Plan: atkins
Stats: 351/292/138 Female 65
BF:
Progress: 28%
Location: western north carolina
Default

jimica would be a good substitue for waterchesnuts too wouldn't they? and look at the carbs savings there on the oriental foods, or added to chicken salad???????????
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  #12   ^
Old Sun, Jul-03-05, 13:21
-=PEAKABOO -=PEAKABOO is offline
New Member
Posts: 12
 
Plan: Atkins
Stats: 293/293/200 Male 5'11"
BF:7 million %
Progress: 0%
Location: Dallas Fort Worth
Default

Quote:
Originally Posted by cajuda
Yes, you need to peel them. What are you making that you need to cut them in little pieces? I (armed with a sharp knife) slice them into 'steak fry size'. I don't find them that hard to cut so you could easily do the julienne size (like matchsticks) too. It's kind of like cutting thru a hard apple. I just thought of this: With your food processor shredding blade, you could shred them and then make 'hash browns'. But, you definitely need a sharp knife on this WOE.


Very true. A sharp knife is a must when preparing food. It needs to be sharp enough to cut to the bone. You must learn how to keep it sharp (sharpening steel) and be very careful when you wash it. The dishwasher can be damaging to a knife egde if using an abrasive detergent.
I just buy my few knives at a restaurant supply they are like $17 for the large chef knife and the paring knives are like $7 each.
A good steel to keep them sharp with is about $17.
Learn how to use them and use them safely and you will be suprized at how fast you can dice and onion etc. etc.

PEAKABOO
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  #13   ^
Old Fri, Aug-26-05, 15:00
Sue L's Avatar
Sue L Sue L is offline
Senior Member
Posts: 395
 
Plan: general low carb
Stats: 232/194.0/130 Female 66 inches
BF: yes, it is!
Progress: 37%
Location: Ohio
Default

I tried both baking and frying jicama a few months back after reading the suggestion from George Stella.
My experience was disastrous. I had to throw both attempts away.
I just ate what had not been cooked raw.
I did have really good results roasting turnips though. I cut them into chunks, tossed with a little olive oil, garlic, rosemary, and salt and pepper, roasting them ~400F for 40 minutes, stirring them up occasionally. They were quite good, imo.
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  #14   ^
Old Sat, Sep-17-05, 01:50
PilotGal PilotGal is offline
Look up to the sky
Posts: 35,838
 
Plan: LCHF
Stats: 206.6/180/160 Female 5'7
BF:awesome
Progress: 57%
Location: USA
Default

Quote:
Originally Posted by honeydust
Vegetable Cooking Spray
2 ts Vegetable Oil
1 cl Garlic Crushed
3/4 lb Jicama -- peeled and julienned
2 tb Chopped Red Bell Pepper
1/8 ts Paprika
1/8 ts Salt
1/8 ts Pepper
Coat a medium skillet with cooking spray; add oil.
Heat oil over medium heat, add garlic, jicama & red pepper.
Sprinkle with seasonings and saute for five minutes; stirring frequently


One question on this recipe: why spray the pan, and then add oil?
I didn't understand these directions. Anyone have a clue?
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  #15   ^
Old Sat, Sep-17-05, 02:14
zajack zajack is offline
Senior Member
Posts: 746
 
Plan: atkins
Stats: 205/190/140 Female 66 inches
BF:
Progress: 23%
Location: NE Oregon
Default

Dont know if anyone's tried jicama raw, but it's popular where I am (along with raw asparagus and raw purple turnips) on veggie trays. Raw hicama tastes very much like raw pea pods and are AMAZING!!! Just thought I'd mention it.
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