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

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?

Food52_01-15-13-5859
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Baci1
HalfPint added about 1 year ago

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

Linda Beitelspacher added about 1 year 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 is the Senior Editor of Food52

added about 1 year 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 added about 1 year ago

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

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