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A question about a recipe: The Elegant Hors d'Oeuvre's Bacon-Wrapped Water Chestnuts

Food52_01-15-13-5859

I have a question about the recipe "The Elegant Hors d'Oeuvre's Bacon-Wrapped Water Chestnuts" from Genius Recipes. I'm in Mexico, where water chestnuts are nowhere to be found. Do you think I could substitute jicama?

asked by Linda Beitelspacher almost 2 years ago
4 answers 878 views
Baci1
HalfPint

HalfPint is a trusted home cook.

added almost 2 years ago

Yes, I think you can. The jicama will retain its crunch when cooked.

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added almost 2 years ago

Thank you for that... I've never tried cooking jicama, so wasn't sure how it would hold up. I'm going to try the recipe as soon as I can track down some decent bacon, which is another challenge down here.

Miglore
Kristen Miglore

Kristen is the Executive Editor of Food52

added almost 2 years ago

I've never tried cooking jicama, only eating it raw -- does it stay crunchy?

It might be a little on the sweet side so I'd go easy on the brown sugar, but just about anything would taste good wrapped up like this, so you should be fine!

Baci1
HalfPint

HalfPint is a trusted home cook.

added almost 2 years ago

yes it does stay crunchy. My mother sometimes puts jicama in her egg rolls for extra crunch.