I adapted this recipe for the slow cooker after receiving it from a good friend. For Sunday afternoon dessert, this is perfect. Ice cream should be served on top.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large jicama, peeled and grated
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon ground cayenne pepper
- salt and pepper to taste
- 3 tablespoons butter
Instructions
- Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
- Combine jicama, parsley, onion powder, cayenne, salt, and pepper in a bowl; toss to coat.
- Melt butter in a large skillet over medium-high heat. Add jicama mixture to skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook 4 additional minutes.
- You need approximately 1 1/2 pounds of jicama for this recipe.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 15 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 113 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is awesome. Will definitely make it again