How to Cook Jicama

Co-authored by wikiHow Staff

Jicama is a super versatile root vegetable that you can eat in all sorts of different ways. With a texture that’s kind of like a hard pear or a raw potato, you can actually eat jicama raw or use it for a tasty dip like hummus or ranch. No matter what way you decide to cook your jicama, you have to peel it first and to get rid of the tough and bitter outer skin. But once it’s peeled, you can slice it up and use it in a variety of dishes.

Ingredients

Baked Jicama

Jicama cut into strips
Olive oil
Salt
Black pepper
Garlic powder
Smoked paprika

Method 1

Method 1 of 3:

Peeling Jicama

1
Rinse the jicama well to clean off any dirt and debris. Because jicama is a root vegetable, it’s pretty common for them to have some bits of dirt stuck to their skin. Give them a good rinse under your faucet and use your fingers to rub off any dirt or debris from the outer skin.^{[1]
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- Even if the jicama looks clean, it’s a good idea to rinse off dust and dirt before you start peeling and cutting them so they don’t’ contaminate anything.
2
Cut a thin slice from the top and bottom to make a flat surface. Jicama has a rounded shape that can make it difficult or even dangerous to cut and peel it if it isn’t stable. Place the jicama on a cutting board. Take a chef’s knife and slice off a thin layer about ¹⁄₂ inch (1.3 cm) from the top and the bottom of the jicama so you have a flat surface.^{[2]
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- The top of the jicama has a small knot on it where the root was originally attached.
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3
Peel the jicama from top to bottom with a chef’s knife. Take your chef’s knife and slide the edge of the blade beneath the skin at the top of the jicama. Peel the skin off from top to bottom following the natural curve of the jicama. Continue peeling off all of the skin until you’re left with the white flesh beneath.^{[3]
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- Be careful not to hold the jicama with your hand in front of the blade so you don’t accidentally cut yourself.

Method 2

Method 2 of 3:

Adding Jicama to Dishes

1
Saute diced jicama with peppers and onions until it’s tender. Heat up 1–2 tablespoons (15–30 mL) of olive oil into a pan over medium heat on your stove. Add in cubed jicama into the pan and let it cook for a few minutes until it’s browned. Slice up 1 small onion and add it to the pan and let it cook until they’re translucent. Cut ½ of a red pepper into strips and add it with the onions. Then, pour ¹⁄₄ cup (59 mL) of water or broth and let the jicama cook until it’s tender.^{[4]
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2
Add jicama to a stir fry with other veggies. Heat up some vegetable or olive oil in a pan and add vegetables such as broccoli, onions, bell peppers, or any other ones that you enjoy. Mix in some jicama cubes or sticks and cook the veggies until they’re browned and tender. Add some seasoning like salt and pepper or soy sauce and serve the stir fry over some fresh rice for a tasty meal.^{[5]
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- You could also add some cooked pork, chicken, steak, or tofu to the stir fry for some extra protein.
- Use olive oil instead of vegetable oil for a healthier option.
3
Roast jicama with garlic, onion, rosemary, and parsley. Cut up 2 cups (260 g) worth of jicama cubes, chop 1 small onion, and mince 2 garlic cloves. Add them into a bowl, mix in 1 tablespoon (15 mL) of olive oil, 1 teaspoon (1.12 g) of rosemary, and 1 teaspoon (.54 g) of parsley, and toss them all together. Spread the mixture evenly into a baking pan and roast them in in the oven for 1 hour at 400 °F (204 °C).^{[6]
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- Stir the ingredients every 15 minutes to keep them from sticking and to help them cook evenly.
4
Bake a cheesy jicama casserole. Peel and cube 2 jicamas, place them in a pot of water, and boil them for about an hour. Drain them and place them in a food processor with 8 oz (225 g) of cream cheese, a stick of butter, 3 cloves of garlic, and 1 cup (128 g) of chopped red onion. Process them until they’re smooth and pour the mixture into a casserole dish. Top the mixture with ½ cup (117 g) of shredded cheddar cheese and ⅓ cup (75 g) of shredded mozzarella cheese. Bake the dish for 30 minutes at 350 °F (177 °C) and then serve it.^{[7]
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- The casserole will be super hot when it finishes, so use potholders to take it out and let it cool for a few minutes before you serve it.

Method 3

Method 3 of 3:

Baked Jicama Fries

1
Slice the jicama vertically then cut across the slices to produce fries. Hold the peeled jicama stable on your cutting board and cut it into even slabs about 1 inch (2.5 cm) thick. Then, cut across the slices to slice them into even sticks about 1 inch (2.5 cm) wide.^{[8]
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- Cut all of the jicama into even sticks.
2
Microwave the fries in a bowl of water for 6 minutes. Jicama is much tougher than potato, so it needs to be softened before you bake it. Fill a microwave-safe bowl with water and add your fries into. Microwave the fries for a full 6 minutes and let the bowl cool before you remove it so you don’t burn your hands.^{[9]
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3
Dry the jicama, spread them on a baking sheet, and drizzle them with olive oil. Remove the fries from the bowl of water and use paper towels to pat them dry. Place the fries in a single layer on a baking sheet. Drizzle olive oil over the fries so they’re nice and coated.^{[10]
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4
Season the fries and bake them for 40 minutes at 400 °F (204 °C). Sprinkle salt, black pepper, garlic powder, and smoked paprika over the fries to season them. Slide the tray into your oven and let the fries cook for 40 minutes. Take the tray out of the oven, let the fries cool for a few minutes, then serve and enjoy!^{[11]
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- If you want a spicy kick, sprinkle some cayenne or red pepper flakes over your fries!

Warnings

Be careful not to cut yourself when you’re cutting jicama into matchsticks.

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Avoid eating the tough, bitter skin on the jicama.

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