Everyday Food, July/August 2006
Before you start cutting, peel jicama with a vegetable peeler, then halve from top to bottom (a serrated knife works best).
Slice jicama halves 1/2 inch thick; lay slices flat and cut into 1/2-inch-thick sticks.
Slice jicama halves 1/8 inch thick; lay slices flat and cut into 1/8-inch-thick sticks.
Slice jicama halves 1/4 inch thick; lay slices flat and cut into 1/4-inch-thick sticks. Cut sticks into 1 1/2-inch lengths. Use in stir-fries and salads.
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