Mashed jicama what? Is that a thing? Well it is, and a very delicious one!
So, once again we want to pinpoint how great of a carb alternative jicama is, and that includes a purée version too. I hardly know people that don’t love their traditional mashed potato with gravy, it’s nostalgic, it’s hearty, it feels like home to so many of us.
Today we find ourselves in times of a much deeper health awareness in general and that involves your nutrition. The famous saying of “you are what you eat” is not far from the truth at all. In fact, it’s what most people should become more conscious of.
We are here to help you with that! And that is why we pride ourselves in our many healthy and delicious alternative recipes!
Get your loved ones together or that special someone and share this delicious recipe with them as a side dish or however you most like it! Enjoy it while taking in all the healthy benefits at the same time!
- Xica jicama spears
- 1 teaspoon of parsley
- 1 teaspoon of sea salt
- 1/2 teaspoon of pepper
- 1/4 cup of almond milk
- Bring two cups of water to a boil on the stove.
- Chop or dice your jicama spears into equal sized smaller pieces.
- Once your water starts to boil, add the jicama and cover with a lid. Boil for twenty minutes or until the jicama is soft. Expert tip: If it just doesn’t seem like your jicama is getting soft, go ahead and remove it from heat and use a hand masher to get it going.
- Drain the jicama and place it in a blender with your seasonings and milk. Puree to your desired consistency before serving.