Saturday, August 1, 2015

Curly Jicama Fries

This Curly Jicama Fries comes from Clean Eating Magazine. We are able to purchase jicama for less than a $1 at our Farmers' Market and looking for new ways to eat it.
We also roasted peppers last weekend and have jarred peppers on hand.
Serves: 6
Hands-on Time: 20 minutes
Total Time: 40 minutes
  • 1 large jicama, peeled
  • 1/4 cup olive oil, divided
  • 1 tsp garlic powder (TRY: Simply Organic Garlic Powder)
  • 1/4 tsp each chile powder, ground cumin, dried oregano and dried thyme

    Dipping Sauce
  • 1 15-oz jar roasted red bell peppers, drained
  • 2/3 cup blanched unsalted almonds (used raw, but soaked)
  • 1 tbsp red wine vinegar
  • 1/2 tsp paprika
  • 2 large cloves garlic
  • Pinch each sea salt and ground black pepper
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves
  1. Preheat oven to 400°F. Secure jicama in a spiral slicer and turn the crank to create noodles. Using a sharp knife, cut jicama noodles into 2- to 3-inch pieces.
  2. In a large bowl, toss jicama noodle pieces with 1 tbsp oil. Sprinkle with garlic powder, chile powder, cumin, oregano and thyme; toss to coat. Spread jicama pieces in an even layer on a large rimmed parchment-lined baking sheet. Bake for 25 to 30 minutes, turning halfway, until golden and crispy.
  3. Meanwhile, in a food processor or blender, place roasted bell peppers, almonds, remaining 3 tbsp oil, vinegar, paprika, garlic cloves, salt and black pepper; purée until smooth.
  4. Transfer jicama fries to a serving platter. Sprinkle parsley over fries and serve with pepper sauce for dipping.
Nutrients per serving (2/3 cup fries and 1/6 of sauce): calories: 240, total fat: 15 g, sat. fat: 2 g, monounsaturated fat: 10 g, polyunsaturated fat: 3 g, carbs: 23 g, fiber: 12 g, sugars: 4 g, protein: 12 g, sugars: 4 g, protein: 4 g, sodium: 136 mg, cholesterol: 0 mg

We liked the dipping sauce so much, we may just use it to dip jicama sticks.

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