Jicama Hash Browns

Hey Saffy-
This is so interesting. I was just thinking about trying celery root as a
way of having lc hash browns, also one of my favorite ways to have a potato.
Thanks for sharing this.

--
Bear-
Grrrrrrrrrrrr :o)

"Saffire" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had a yummy hash brown tonight (well, it's what *I* call hash browns)

made with

Quoted message said:

shredded jicama. I had originally bought it for my salad, but when I was

making

Quoted message said:

the salad, I discovered that that particular one was too dry, tough,

starchy and

Quoted message said:

extremely bland -- ideally, it should be slightly moist and somewhat

sweet, with

Quoted message said:

the starchiness barely noticeable -- at least for the purpose of salads.

I

Quoted message said:

remembered reading that some people fried or deep-fried them, so I stuck

it in

Quoted message said:

the fridge a couple of days ago. I opened the fridge earlier today and

spied the

Quoted message said:

already-peeled jicama, which looked very much like a potato (except it

doesn't

Quoted message said:

turn an unappetizing brown/black when exposed to air). I rarely mashed

potatoes

Quoted message said:

even when I WASN'T low-carbing -- my favorite potato dish was always to

shred it

Quoted message said:

and fry it in butter, sprinkling liberally with garlic powder, salt and

pepper.

Quoted message said:

I didn't have them often, but I always considered it a slightly decadent

treat --

Quoted message said:

I used to make them almost every time I faked being sick when I was a kid

:-) So

Quoted message said:

I tried it with the jicama with EXCELLENT results! The outside fried part
looked, smelled and tasted just like the potato hash browns of old, but

the

Quoted message said:

inside was sweet -- it was a sweetness that wasn't apparent when it was

eaten

Quoted message said:

raw, but quite noticeable when cooked (and a little disconcerting since I

was

Quoted message said:

still seeing and smelling them as my tried and true potato). The shreds

softened

Quoted message said:

during cooking, but were still crisp in texture, not unlike how I used to

love

Quoted message said:

picking at shredded potatoes from the pan while they were still cooking

because I

Quoted message said:

LIKED them slightly underdone, not mushy. I used 6 ozs which was 6.42

carbs and

Quoted message said:

66 calories (not counting the butter and spices).

The sweetness was such a surprise that I'll have to think about other uses

for

Quoted message said:

jicama, possibly as some kind of dessert. It's kind of coconut-like that

way.

Quoted message said:

They also reminded me of pad thai noodles, especially with the sweetness.

I sometimes buy a little too much jicama, depending on the selection

available --

Quoted message said:

now I not only have something to do with the extra, but I may BUY extra

just so I

Quoted message said:

can having it in salad AND fried (or baked, perhaps)!

--
Saffire
205/148/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Hey Saffy-
This is so interesting. I was just thinking about trying celery root as a
way of having lc hash browns, also one of my favorite ways to have a potato.
Thanks for sharing this.

You're welcome!

--
Saffire
205/148/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Wow, I loved the review, Saffire. Thanks for the idea. It sounds
really good.

Rebecca

Saffire said:

I had a yummy hash brown tonight (well, it's what *I* call hash browns) made with
shredded jicama.

I was inventing a soup a couple of nights ago with things I had on hand and
chopped up and threw in a couple of kohlrabis, their texture ended up very
much like potatoes in the soup. They might also work for frying.

In news:[email hidden],
Bear <[email hidden]> stated
| Hey Saffy-
| This is so interesting. I was just thinking about trying celery root
| as a way of having lc hash browns, also one of my favorite ways to
| have a potato. Thanks for sharing this.
|
| --
| Bear-
| Grrrrrrrrrrrr :o)
|
|

Thanks for the tip, I just bought a Jicacma, yesterday and just put some
slices in my lunch to eat raw; which by the way is the only way I have eaten
it. So I'll be anxious to try them this way.

"Saffire" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had a yummy hash brown tonight (well, it's what *I* call hash browns)

made with

Quoted message said:

shredded jicama. I had originally bought it for my salad, but when I was

making

Quoted message said:

the salad, I discovered that that particular one was too dry, tough,

starchy and

Quoted message said:

extremely bland -- ideally, it should be slightly moist and somewhat

sweet, with

Quoted message said:

the starchiness barely noticeable -- at least for the purpose of salads.

I

Quoted message said:

remembered reading that some people fried or deep-fried them, so I stuck

it in

Quoted message said:

the fridge a couple of days ago. I opened the fridge earlier today and

spied the

Quoted message said:

already-peeled jicama, which looked very much like a potato (except it

doesn't

Quoted message said:

turn an unappetizing brown/black when exposed to air). I rarely mashed

potatoes

Quoted message said:

even when I WASN'T low-carbing -- my favorite potato dish was always to

shred it

Quoted message said:

and fry it in butter, sprinkling liberally with garlic powder, salt and

pepper.

Quoted message said:

I didn't have them often, but I always considered it a slightly decadent

treat --

Quoted message said:

I used to make them almost every time I faked being sick when I was a kid

:-) So

Quoted message said:

I tried it with the jicama with EXCELLENT results! The outside fried part
looked, smelled and tasted just like the potato hash browns of old, but

the

Quoted message said:

inside was sweet -- it was a sweetness that wasn't apparent when it was

eaten

Quoted message said:

raw, but quite noticeable when cooked (and a little disconcerting since I

was

Quoted message said:

still seeing and smelling them as my tried and true potato). The shreds

softened

Quoted message said:

during cooking, but were still crisp in texture, not unlike how I used to

love

Quoted message said:

picking at shredded potatoes from the pan while they were still cooking

because I

Quoted message said:

LIKED them slightly underdone, not mushy. I used 6 ozs which was 6.42

carbs and

Quoted message said:

66 calories (not counting the butter and spices).

The sweetness was such a surprise that I'll have to think about other uses

for

Quoted message said:

jicama, possibly as some kind of dessert. It's kind of coconut-like that

way.

Quoted message said:

They also reminded me of pad thai noodles, especially with the sweetness.

I sometimes buy a little too much jicama, depending on the selection

available --

Quoted message said:

now I not only have something to do with the extra, but I may BUY extra

just so I

Quoted message said:

can having it in salad AND fried (or baked, perhaps)!

--
Saffire
205/148/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333