MASHED JICAMA RECIPES
MASHED JICAMA AND CROOKNECK SQUASH RECIPE - FOOD.COM
All the neighbors call my DD to have her tend their garden while they are on vacation. Last night she brought home crookneck squash while tending the 3rd garden. I went on the net to for recipes and found this one from"Healthy recipes for kids". These are like cheesy mashed potatoes.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Boil jicamas and crookneck squash until tender, about 15 minutes.
- Heat the sunflower oil in a pan.
- Saute onion for 3 minutes until soft and set aside.
- In a second pan, melt butter.
- Add enough flour to make a thick paste.
- Add enough milk, slowly, to make a smooth, runny sauce.
- Add salt and pepper.
- Set aside.
- Drain jicamas and squash and place in a large bowl.
- Add onion, oil, chervil, and cream to the jicamas and squash.
- Add salt and pepper to taste.
- Mash well until smooth. Set aside.
- Heat sauce on medium heat until thickened, stirring constantly.
- Remove from heat and stir in Jarlsberg cheese, which will melt.
- Spray a casserole dish with cooking spray (or grease).
- Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
- Bake for 20 minutes at 275 degrees.
Nutrition Facts : Calories 266.9, FatContent 16.7, SaturatedFatContent 9.3, CholesterolContent 46.1, SodiumContent 495.4, CarbohydrateContent 18, FiberContent 5.6, SugarContent 2.6, ProteinContent 12.4
LOW-CARB JICAMA TOSTADAS RECIPE | ALLRECIPES
Crunchy grain-free tostadas made of jicama. Top them with chicken tinga, ceviche, shrimp, or veggies. Low in calories and keto friendly. Use immediately or store for up to a week in a resealable plastic bag in the refrigerator.
Provided by gem
Categories World Cuisine Latin American Mexican
Total Time 10 minutes
Prep Time 10 minutes
Yield 8 tostadas
Number Of Ingredients 1
Steps:
- Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.
- Slice jicama with the 1/10-inch blade of a mandoline.
Nutrition Facts : Calories 57 calories, CarbohydrateContent 13.2 g, FatContent 0.1 g, FiberContent 7.4 g, ProteinContent 1.1 g, SodiumContent 6 mg, SugarContent 2.7 g
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