The jícama is such an interesting little vegetable. It’s sweet, like an apple, and can be used as a stand-in for apples in many dishes. However, the jícama has a wonderful earthy flavor and retains crispness a little longer than most apples. In this salad, I wanted a holiday spicy feel with the earthy jícama crunch. Add a tablespoon of brandy or cognac to give the salad a little kick.
- 1 whole jícama, peeled and diced
- 2 T brown sugar
- ½ C dark or golden raisins
- ¼ t. cinnamon
- ¼ t. nutmeg
- 1 T butter
- Pinch of salt
- ¼ C chopped nuts (hazelnut or pecans are excellent)
- 1 T brandy or cognac (optional)
- In a pan, melt half the butter and add the nuts. Toast the nuts a bit, then add the remaining butter, raisins, and jícama.
- Quickly stir as the sauce thickens. Add the cinnamon, nutmeg, and pinch of salt.
- Continue cooking for about a minute, then remove the pan from the heat. If you’re adding alcohol, do so now. Stir well. Allow the salad to cool and the sauce to thicken. Serve warm.