Great as an appetizer or as a nice accompaniment to any raw pasta dish.
*Recipe adapted by Wendy Rudell from Juliano’s The Uncook Book.
Garlicky BreadPrint Recipe
- 1 jicama
- 1 red or yellow bell pepper, minced
- 1 diced tomato, strained
- 8-10 cloves garlic, minced
- 1 tsp Celtic sea salt
- 1/3 cup olive oil
- Fresh oregano or basil, minced
Slice jicama on a mandoline or other slicing utensil, no more than 1/4 inch thick. The thinner the better.
Dice the tomato and strain the juice by pressing in a sieve.
Mix all the other ingredients together and spread on top of the jicama.
Dehydrate on the plastic trays in the dehydrator for 10 hours or until nice and chewy.