Back in an earlier lesson, I gave you a recipe for a Zapple-based dessert. Now, I give you Crockpot Zapple Wedges made with Jicama. This perfect Low-Carb hot “apple” recipe that can be used as a side dish when serving pork. Apples always taste good with pork, and Crockpot Zapple Wedges made with Jicama and Apple Pie spice are reminiscent of delicious, hot scalloped apples.
Peeling jicama is not fun, but you can accomplish it with a minimum of frustration and swearing by remembering that you cannot peel it round and round like an apple.
Peeling jicama is much easier if you slice a thin slice off the top and bottom of the jicama, then use a sharp knife to loosen thin strips of the peel, beginning at the top or bottom. When you have enough peel loose, put down the knife and pull downwards on the peel. You should be able to pull off substantial strips of peel this way, although you’ll be darn lucky if you can get it all by working from one end.
When you have removed as much peel as you can from one end of the jicama, flip it over and repeat the process from the other end.
Use the knife to remove any remaining peel, then rinse off the peeled jicama before slicing.
If you wish, you can thicken some of the liquid that they cooked in with Dixie Diner Thick it Up to make a sauce. Simply reduce the amount of liquid by boiling in on the stove until there is about 1 cup left (the house will smell wonderful!) and then add a teaspoon or two of Thick It Up to the liquid to thicken it.
Reheats well.
Find it online: https://www.carbsmart.com/crockpot-zapple-wedge-recipe.html
