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Jicama

Ingredients

Preparation

  1. Woody

    The larger ones tend to be woodier than the small ones. If the one you have is too fibrous to eat raw, try boiling and then mashing it, but frankly it won’t be as tasty as one that started out tasting fresh and sweet. Use lots of butter or hot sauce.

How to Repair Food, Third Edition
TagsJicamaRoot VegetableVegetableCookbooks
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