Jicama, also known as Mexican turnip, is a crunchy, slightly sweet root vegetable rich in vitamin C. It makes for a great snack or appetizer and most kids will like it, or at least feel indifferent towards it. You can find jicama already cut into sticks in many grocery stores. Check the refrigerated section of the produce aisle.
Tonight I served up some jicama sticks with two dipping options because we all know how much kids like to dunk their food. Adults, too! The first dip was a caramelized agave-soy that ended up tasting like the coating of a caramel apple. Needless to say, the girls went for that one. The other dip was a dip with kick for the hubby. It was lime juice-agave-chili. I served the jicama sticks next to the dips and sprinkled them with a bit of nutmeg for a cute presentation.
To make the caramelized agave soy dip: heat about 1/2 cup agave in a pot until it comes to a boil. Lower to simmer and add in about 2 tbsp soy sauce. Stir constantly until it starts to thicken and then remove from heat. This sauce will get harder/thicker as time goes on so it’s best to prepare this right before serving.
To make the dip with a kick: mix equal parts lime juice and agave, then throw in some chili sauce to taste/tolerance.