Jicama au gratin, good veggie recipe! Yummy :)

[Doug Varrieur]

This is a wonderful recipe to replace potatoes au gratin (with cheese). Made it last night....delish  



two servings, 4 carbs each

One medium Jicama
1/3 rd cup Alfredo sauce
4 oz farmers cheese, shredded
1 teaspoon butter
1 clove finely chopped garlic
1/2 teaspoon oregano

1- Dice the Jicama into 1/4 inch cubes and boil for 30 minutes in salted water...... drain
2- melt the butter in a non stick skillet over medium heat and saute garlic..... add Jicama and raise heat to medium/high
3- pan fry Jicama until it shows a bit of color
4- pour the Alfredo sauce into the pan along with the cheese and mix well over heat
5- cover pan and shut off heat, wait 3 minutes
6- place in serving dish and sprinkle with oregano
 

[owensmath]

Sounds so good, I can't wait to try this! : )  I think I will add some ham or spam to it, too.

[ShihTzuMom1]

This does sound good.  My husband wasn't crazy about the Macafoney & Cheese, but I'm sure he would like this.  I have been trying to make things that he would eat too.  He is thin but it is good for him to eat healthy too, besides I'm trying get rid of the idea that my kitchen is a restaurant. 

[mouseissue]

Hey Doug,

DOGGONE IT!!!... I wish I could find Jicama around here!!!

Being a tropical plant, they do not do well in northern climates like here in the Northwest.
They require 9 months of warm weather to grow large tubers.
Around here, we're lucky if we get more than 2 months warm weather a year.

Every once in a while, I get a real Jones for something like this jicama au gratin recipe.

Do you know if there are any substitutes for Jicama?

[joagain]

I will have to try this that is for sure

[Doug Varrieur]

Maybe one of the forum members would be willing to drop a couple UPS to you  

[owensmath]

Could you use turnips or cauliflower chunks?

[mouseissue]

Could you use turnips or cauliflower chunks?

owensmath,

Are they the same consistency (firmness) as jicama?

I was under the impression that jicama is a firm resilient root that maintains its firmness after some cooking a bit like potatoes.
Cauliflower (like broccoli) becomes very soft after cooking for only a short time. So the recipe would need to be changed.
Not sure how turnips would do.

[beebs]

Turnips are much better than jicama. I use them for all kinds of stuff. Mash potatoes, cheesy potato casserole french fries. I replace all that with turnips!

[mouseissue]

Thanks beebs! 

I'll buy a bunch of turnips next week.

[Doug Varrieur]

Cauliflower works great, simply steam it for 5-10 minutes to take away a bit of the rawness but not to the musshy stage, the rest of the recipe will be the same.

[mouseissue]

Cauliflower works great, simply steam it for 5-10 minutes to take away a bit of the rawness but not to the musshy stage, the rest of the recipe will be the same.

In that case Doug, so would broccoli.
Broccoli with melted cheese has always been one of my favorites! 

[joagain]

so it will be au gratin broccoli. or au gratin cauliflower they all three sound good

[joagain]

Well I made the au gratin cauliflower  and it was delish !!!!! fast and simple to make also just how I like to cook . I had a pork chop and Izzet's Bread with it . I count on the high side for 6 carbs for the whole meal . not bad for supper

[joagain]

well i just noticed that the recipe has farmers chesse shredded . I just shredded 4oz  of cheese . it was good but what is farmers cheese?