I had purchased 2 jicamas and was trying different ways to cook them. I wanted turkey (I know...I couldn't wait 1 week LOL
)...anywho...thought Jicama mashed pototes and turkey, why not? Below is how I cooked the Jicama and husband suggested the modification to make it taste like dressing. It is a little higher in carbs than I would want for turkey day so I plan a trial run with Joagain's cornbread dressing soon. But, for flavor and texture this isn't bad.
The diced onion, the celery salt and the poultry seasoning are the suggested seasonings that hubby came up with (go figure). I cooked mine in the microwave on 50 percent power and it was crusty around the outside edge. Made 2 servings.
FTS HOLIDAY JICAMA DRESSING
1 Cup Diced Jicama
2 Cups Chicken Broth
1 Cup Water
3 Tbl Frozen Diced Onion
2 Tbl Heavy Whipping Cream
2 Tbl Butter
Pinch Celery Salt
1/8 tsp Poultry Seasoning (more if you prefer)
Pepper to taste
Cook first 4 ingredients in sauce pan on high for about 15 minutes then turn to low and simmer on medium heat until all but 2-3 Tablespoons of liquid has cooked off. Jicama will be mostly cooked but still a little crunchy.
Place butter in food processor and pour cooked jicama with broth over butter. Add heavy whipping cream, poultry seasoning, pepper and celery salt. Blend until creamy (like mashed potatoes).
Mix will be somewhat moist now but after baking in oven or microwave will have browned edges like dressing.
Place in microwave or oven safe dish. Microwave on 50 percent power for about 10 minutes or bake in oven at 350 for about 15 minutes.
