Cooking techniques include: steamed, baked, boiled, fried or blanched to retain its crispness.
When ready to use, scrub the jicama first. Then peel with a vegetable peeler or knife and be sure to remove the white fibrous layer. Depending on what you are making with your jicama, you can slice, dice, shred or julienne strips.
Jicama can be used in many dishes such as: soups (toss them in at the end so they retain their crunch) chicken salad, stir-fry’s (in place of water chestnuts), a raw veggie tray, salads, mashed like a potato or thinly sliced on sandwiches.