One of my 30 Before 30 goals is to try at least 3 new foods. Though I’m usually game for culinary adventure, Mark and I tend to stick to old favorites when we cook or dine out.
Though its seafood, barbecue, and desserts are dear to my heart, Mobile, Alabama is not an obscure foods paradise. Sure, there are a couple of Asian and Middle Eastern markets I’ve been meaning to try, but our local groceries are full of standard fare.
With that said, I did manage to try 2 new-to-me foods this past weekend.
First up: kombucha.
Most of you food bloggers have been drinking this bubbly nectar for years, but I’m slow, alright? I never think to pick up a bottle, but this past Saturday, a 2-for-$5 deal at The Fresh Market caught my eye.
It was pretty tasty—and the recycled bottle is a wonderful go-cup for morning smoothies.
Kombucha is expensive, so I probably won’t buy it regularly. Still, it’s a nice treat when I’m craving something besides water or traditional tea (or a dosage of probiotics).
Second up: jicama.
Maybe I’ve had jicama as a garnish at The Bull or Fuego, but since I’m unsure and have never purchased or ordered it intentionally, I think this homely brown root qualifies.
Not knowing the best way to prepare it, I opted for my favorite method: roasting.
Though bland on its own, the jicama had a nice crunch and became somewhat sweet once roasted.
I don’t think there’s a right or wrong way to season, but I used what was on hand. I’d like to try lime, cilantro, and pepper next.
Roasted Jicama Fries
serves 2
Ingredients
- 1 medium jicama
- ½ Tbsp coconut oil
- Smoked paprika, onion powder, salt, and pepper (or seasonings of choice), to taste
Directions
- Preheat oven to 375° and line a baking sheet with foil.
- With a vegetable peeler, peel the jicama and slice into fry-sized sticks.
- Melt coconut oil in a small bowl, and pour over the jicama.
- Add seasonings and toss to coat.
- Spread evenly onto baking sheet and bake for 12-15 minutes. Flip the jicama, baking for another 12-15 minutes.
- Serve immediately.
Though our jicama was pretty small and produced very few fries, Mark and I enjoyed them nonetheless. These are a great alternative if you’re looking to cut white potatoes and carbohydrates, and jicama will certainly be added into our veggie rotation.
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