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Jicama (Pachyrhizus erosus)

A root vegetable, looking rather like a bulbous turnip. It"s slightly sweet, juicy and crisp beneath a thin brown skin - a little like "mooli", it"s used in Mexican and Oriental cooking. It can be most easily found in Oriental supermarkets where it is called "yam bean" or in Chinese supermarkets 'Saa got'.

To prepare, peel off the skin and layer of white fibrous flesh just beneath it, and slice, dice or grate. It can be used raw in salads or stir-fried, or cooked as you would potato, steamed, mashed or baked.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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