Jicama, NOT pronounced “Ja-Caaama”. Which I totally butchered in the grocery store, how embarrassing. I had a good feeling my pronunciation was way off when the man behind me at check out was smirking. Thanks a-hole. At least help a brother out and correct me so I don’t sound like a clueless nerd-bomber who lives in a hole when I tell my family about how excited I am to try “Jacaaaaama”.
I eventually was corrected (thanks sista). It’s pronounced “hee-kama” aka Mexican turnip. OR yam bean. Turnip sounds more pleasant. So I’m sticking with turnip. Its appearance is equivalent to a coconut who just went on a 30 day detox. Its flavor though is so bizarringly delicious. It’s equivalent to a super crunchy pear with a sweetness that is subtle but makes a pronounced statement.
I’m really into the vegetable/noodle replacement. Okay not like REALLY into it. But it’s hard for my body to eat pasta every single day of every single week. Sometimes the body needs a break, but unfortunately my eyes never want one. If it was up to me every meal would consist of pasta or breads. Followed by a doughnut. Or cake. With lots of alcohol. Good alcohol. Like red wine. Or straight up whiskey. Because now that it is FINALLY starting to feel like winter – hair on my chest would help keep my solo self warm.
Getting back on track………….. vegetables instead of noods. Which brings me to this recipe. Thinly sliced jicama “stuffed” with goat cheese & ricotta. Served over arugula with an incredibly light/tangy/sweet dressing. Sprinkled with pine nuts. Because pine nuts make every meatless salad a little more “meaty”.
Jicama is available at most grocery stores. Unless you literally live in east bumble beep then you may have a problem. So try a specialty store like Whole Foods. And if you don’t have a Whole Foods then you are probably SOL and should consider moving.
This vegetable may be eaten raw. Not really a recipe note, but just a little FYI. It’s also only 35 calories PER CUP. Uhhh herrooooooooooo. However the reason why I choose to boil the jicama slices is to give it a little more flexibility/softness as oppose to a straight up crunch to create more of the “rawvioli” feel.
- 1 Jicama
- ½ cup ricotta
- ¼ cup goat cheese
- ¼ cup arugula
- Salt & Pepper to taste
- ¼ cup olive oil
- ½ - 1 lemon squeezed (or ⅛ cup)
- 2 tsp honey
- Salt & Pepper to taste
- 6-8 cups arugula
- ¼ cup pinenuts
- First take your jicama, and peel the outside skin carefully using a pairing knife. Once peeled, cut in half, and then turn halves over (sliced side down) and cut in half again (widthwise). This will leave you with 4 quarters. Next thinly slice into 1/16" thin pieces (or as close to it as possible with keeping the slices "whole").
- Bring a small pot of water to a boil and drop slices into boiling water for about 5 minutes. Preheat your oven to 350.
- While the jicama is boiling in a small bowl add your ricotta, goat cheese, chopped arugula. Mix together until cheeses are fully blended. Salt & pepper to taste. Set aside.
- Line a baking sheet with foil, and once the jicama has finished boiling add the slices to your lined baking sheet. Add 1 tsp of cheese filling on top of half of the slices. Cover with the other half of the jicama slices making a "sandwich". In this case your rawvioli.
- Place the "rawvioli" in the oven for about 5 minutes, just until goat cheese is warmed and the jicama is slightly dry.
- Remove from oven and set aside.
- In a small container for your dressing, add olive oil, lemon juice & honey. Whisk until blended. Salt & pepper to taste.
- Evenly divide your arugula leaves onto plates and top with pinenuts & the rawvioli. Sprinkle with some coarse salt.