Jicama
The root of a tropical vine, jícama has a turniplike shape and light tan, thick, papery skin; the flesh is white, delicately sweet, and crisp, like raw potato or a crunchy pear only better, making it excellent for eating all sorts of ways.
Preparing: Peel with a vegetable peeler or paring knife, then chop, slice, or shred.
Best cooking methods: best raw; broiling, sautéing, stir-frying are an interesting change
When is it done? When just heated through and still crunchy
Other vegetables you can use: radish, cucumber, water chestnuts
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