Cooking with Rocky: Two Jicama Dishes

Jicama Mandarin Salad


  • 1 Jicama; peeled/diced (raw)
  • 2-3 Mandarin Orange; segments
  • 2-3 White Mushrooms; sliced
  • 2 Radish; sliced (keep radish greens to add to greens mix)
  • 1 lb Baby Greens Mix
  • ½ cup Balsamic Vinagrette; (or favorite vinaigrette)
  • TT Black Pepper


1. Peel/dice jicama.

2. Toss jicama with mushroom, radish, and mandarin orange segments.

3. In a separate bowl, toss greens with vinaigrette.

4. Plate greens, and then top with jicama mix.

5. Finish with fresh ground black pepper.

Jicama Fries


  • 1 Jicama; peeled/julienne
  • 4 cups Oil; *Rocky likes peanut or a canola blend for this.
  • Seasoning Pink Himalayan Salt
  • Black Pepper
  • Granulated Garlic
  • Smoked Paprika


1. Peel/julienne jicama.

2. Heat oil to 350F.

3. In small batches, fry jicama until crispy.

4. Remove from oil and toss with seasoning in mixing bowl.

5. Lay on a paper towel lined dish while finishing batches.

6. Serve hot or at room temperature.