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

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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 MtIdaho over 5 years ago

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 5 years ago

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

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MtIdaho
added over 5 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.

Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added over 5 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!

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 5 years ago

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