Recipe Talk

Can anyone help me with recipes for using the tuber Yakon? (I think it may also be called Arrowleaf). I've had no success in finding recipes so far, although I've seen some which use Yakon syrup. Would love to know how to make the syrup too if anyone can help. Thanks.

2 T raw Yakon syrup 2 teaspoons lime or lemon juice ... (If you cannot find Yakon syrup use instead, 1 T maple syrup plus 1 T black strap molasses. ...

1 yakon root ( or jicama ) ,

Fiesta Potato Salad Olé

Ingredients:

2 pounds red potatoes -- cooked

--peeled and cubed (6 cups)

2 cups Shredded Mild Cheddar -- divided

2/3 cup diced red bell pepper

2/3 cup canned black beans -- rinsed and drained

1/2 cup thinly sliced celery

1/2 cup chopped jicama

1/3 cup thinly sliced green onions with tops

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

3/4 cup fat-free Ranch dressing

1/2 cup prepared chunky salsa

Fresh cilantro sprigs -- optional

Instructions:

In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt.
Combine dressing and salsa; pour over potato mixture. Toss gently to coat.
Chill at least 1 hour before serving.
Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

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Jicama Fruit Salad with Basil

Ingredients:

1 c Grapes, red, seedless

1 c Grapes, green, seedless

1 c Cantaloupe, honeydew or

-mango -- cubed

1 c Pineapple chunks, fresh

1 Orange, peeled -- sliced & quartered

1 Nectarine -- cubed

1/2 c Strawberries -- halved

1/2 c Jicama -- peeled, cut in

-matchstick pieces

1/4 c Orange juice

1 tb Basil, fresh -- chopped OR

1 t Basil, dried -- crushed

Basil springs, optional

Instructions:

In medium-sized bowl, combine all ingredients except basil sprigs; mix gently.
To serve, garnish with a sprig of basil.

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Jicama-Orange Salad

Ingredients:

1 jicama -- (1-1/2-pound)

3 cups orange sections -- (9 oranges)

1/4 teaspoon salt

1 Dash chili powder

3 tablespoons chopped fresh cilantro

Instructions:

Peel and slice jicama; cut each slice into 2-inch strips.
Combine the jicama strips, orange sections, salt, and chili powder in a bowl; toss gently.
Cover; chill 30 minutes. Sprinkle with cilantro.

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Orange-Tomato-Jicama Salad

Ingredients:

2 large navel oranges

2 medium tomatoes

1 small Jicama -- (8 ounces)

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoon minced fresh cilantro

1/8 teaspoon salt

1/8 teaspoon pepper

Instructions:

Peel oranges, and cut each crosswise into 4 slices; cut each slice in half, and set aside.
Cut each tomato crosswise into 4 slices, and cut each slice in half; set aside.
Peel jicama, and cut into strips. Place orange, tomato, and jicama in a shallow dish, and drizzle with juices.
Sprinkle with cilantro, salt, and pepper; cover and chill.

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Picardia (Jicama Salad)

Ingredients:

1 jicama (about 6" in diameter) -- peeled and chopped

3 limes

3 serrano chiles -- stemed and minced

or

2 jalapeno chiles -- stemed and minced

8 mint leaves -- chopped

lettuce leaves

Instructions:

Put the chopped jicama in a bowl. Squeeze the limes and pour the juice over the jicama.
Mix chopped chiles and mint leaves into jicama and lime juice.
Serve on lettuce leaves.

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Shoestring Jicama

Ingredients:

Vegetable Cooking Spray

2 ts Vegetable Oil

1 cl Garlic Crushed

3/4 lb Jicama -- peeled and julienned

2 tb Chopped Red Bell Pepper

1/8 ts Paprika

1/8 ts Salt

1/8 ts Pepper

Instructions:

Coat a medium skillet with cooking spray; add oil.
Heat oil over medium heat, add garlic, jicama & red pepper.
Sprinkle with seasonings and saute for five minutes; stirring frequently.

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Shrimp and Jicama Salad with Chile vinegar

Ingredients:

5 c water

1 lb Small fresh shrimp -- unpeeled

2 c Jicama -- peeled and shredded

4 lg Tomatoes -- sliced

4 lg Fresh tomatillos

-- husked and sliced

Fresh cilantro sprigs (opt.)

CHILE VINEGAR

2/3 c White wine vinegar

1/4 c Sugar

1/8 ts Salt

3 tb Fresh cilantro -- minced

2 tb Jalapeno pepper

Instructions:

Bring water to a boil; add shrimp and cook 3 to 5 minutes.
Drain Well; rinse in cold water. Chill. Peel and devein shrimp.
Pour 1/3 cup of chile vinegar over shrimp; toss gently.
Pour 1/2 cup chile vinegar over jicama; toss gently.
Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture.
Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads.
Garnish with fresh cilantro sprigs, if desired.
o make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.

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TexMex Tortilla Stack

Ingredients:

2 cups chicken -- cooked and chopped

1 c jicama -- peeled and chopped

1/2 c Taco sauce

8 10-inch flour tortillas

1 6-oz. container frozen

Avocado dip, thawed

2 c Chopped lettuce

1 16-oz. can refried beans

1 8-oz. carton reduced-fat or

Regular dairy sour cream

1/2 c Chopped red sweet pepper

1/3 c Sliced green onion

1 c monterey jack cheese

1/4 c Sliced pitted ripe olives

Taco sauce (optional)

Instructions:

In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
Place one of the tortillas on a platter. Spread with half of the chicken mixture.
Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken.
Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans.
Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese.
Repeat layers, ending with remaining sour cream, red pepper, green onion, and cheese.
Sprinkle with olives. Serve right away or cover and chill for up to 3 hours.
Notes:

To serve, cut into wedges, and pass the taco sauce.