Jicama-Dill Au gratin

For years I have heard people talk about meditation and how revitalizing it is and how great they feel after doing it.  I have tried it a few times but can’t seem to sit still long enough.  For me it’s like when the doctor tells you to lay totally still while you get a scan and two seconds into it, your nose or toe develops and insane itch and, well, YOU CAN’T MOVE to scratch it.  Also, I am not getting the part where you have to clear your brain of any thoughts-how is that even possible.  I have sat motionless trying my darndest but I developed anxiety and my mind was busy thinking about how not to think about anything.  Either its just not for me or I am doing it wrong.   I actually feel more relaxed when I am cleaning the house. (which needs to be done by the way but can wait until after the weekend).  I’m not really sure what our plans are yet but I hope it involves water.

jimaca6Tonight I am experimenting with a breading for fish so I figured why not experiment with the sides as well so I made jicama au gratin.  Now, I must say that I was concerned about this idea at first because unlike potatoes, jicama maintains most of its crunchiness when cooked.  It turns out that it had just the right amount of crunch and the sweetness of the jicama mixed with the cheese was wonderful.  The dill, celery seed and garlic added just enough flavor.  The question now is-is my husband going to like it or not.  I am pretty sure that he would rather have potatoes.  There will be leftovers so my plan is to use them in a breakfast quiche this weekend.

  • 1 large jicama, peeled and thinly sliced
  • 1 cup milk (I used half and half)
  • 1/3 cup parmesan cheese, grated
  • 1/4 cup queso fresco (any cheese will be just as good)
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon butter
  • 1 teaspoon creamy Dijon mustard
  • 1 teaspoon dill
  • 1/2 teaspoon celery seed
  • Salt and Pepper
  • cooking spray

Preheat oven to 350 degrees F.  Spray an 8 x 8 baking dish with cooking spray.  Peel and thinly slice the jicama.  Using a paper towel, remove the excess moisture.  In a separate bowl mix the half and half, cheeses, butter, flour and mustard and microwave 1 minute at a time, stirring each time until melted.  Place a layer of jicama in the baking dish.  Sprinkle a little of each spice and a layer of cheese.  Repeat until all ingredients are used.  Use a spatula to make sure all jicama is coated.  Cover with foil and bake for 40-45 minutes.  Uncover and bake an additional 10 minutes.

Be Happy !!

6 thoughts on “Jicama-Dill Au gratin

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