Jicama [HEE-kah-mah]

Often referred to as the Mexican potato , this large, bulbous root
vegetable has a thin brown skin and white crunchy flesh. Its sweet,
nutty flavor is good both raw and cooked. Jicama is available from
November through May, and can be purchased in Mexican markets
and most large supermarkets. It should be stored in the refrigerator in
a plastic bag and will last for about 2 weeks. When cooked, jicama
retains its crisp, water chestnut-type texture. It's a fair source of vitamin
C and potassium. 

A member of the morning glory family that hails from Mexico and
South America. A cousin of the sweet potato, this underground tuber
comes in two types: agua (watery juice) and leche (milky juice). Like
the hot pretzels on the sidewalks of New York, jicama is a street food
in its native habitat, sold with a squeeze of lime and a shake of fiery
chili powder. 

Also called the yam bean root, jicama ranges in weight from a few
ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous
dust-brown skin, which must be completely stripped off. Like potatoes,
jicamas can be steamed, baked, boiled, mashed or fried. Unlike
potatoes, however, they can also be eaten raw. Sliced into wide
sticks, jicama makes a crunchy carrier for guacamole and highly
seasoned dips. Cut up into squares, it enhances fresh fruit salad,
absorbing and reflecting surrounding flavors. It is equally versatile as
a cooked vegetable -- sautéed with carrots or green beans, stir-fried
with chicken or shrimp, or simmered in savory stews. 

Low in starch and calories, jicama is satisfying, flavorful and nowhere
near as strange as it looks.