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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
Yes, I think you can. The jicama will retain its crunch when cooked.
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.
Kristen is the Creative Director of Food52
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!
yes it does stay crunchy. My mother sometimes puts jicama in her egg rolls for extra crunch.