For crunch, put the bite on jicama
Use it in this quick side dish
As far as looks are concerned, jicama borders on boring. It’s tan outside, snowy white inside, and shaped like a turnip.
Jicama’s real bonus is its refreshing texture ― juicy-cool and crisp, and it stays crunchy when cooked (diced jicama and potatoes pan-browned together make an interesting dish).