Jicama
Jicama may not be the best looking vegetable - a member of the potato family - but it is very flavorful raw or cooked. A good alternative to fresh water chestnuts, Jicama needs to be peeled to expose its brilliant white flesh and crisp texture - Jicama does not turn brown after the skin has been removed, and can be included in fresh vegetable crudite. This versitale vegetable will take on the flavors of other foods, and is great included in stir-fries, slaws, salsas and salads. Jicama can also be steamed, boiled, fried, mashed and baked.
Nutritionally, Jicama is a good source of vitamin C, low in sodium, calories and fat. Note: arrow root (a cooking thickener) is made from Jicama.
Jicama is the root of the yam-bean, and has a light, refreshing sweet taste, and becomes sweeter with age as the starches convert into sugar. If stored too long, however, Jicama loses its flavor.