Grilled Jicama with Chimichurri

I first heard about grilling jicama from a clerk at the grocery store. The person in front of me had a jicama, and he suggested they try grilling it. Mental note made. It just took me a while to figure out what else to serve with it.

Grilled Jicama with Chimichurri

• 2 cloves garlic
• ½ cup fresh parsley leaves
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon white wine vinegar
• ¼ cup extra virgin olive oil
• salt
• 1¼ pounds jicama, peeled, cut in ¼-inch slices

1. Roughly chop the garlic. Set the parsley with the garlic on the cutting board and continue chopping. Once the parsley is roughly chopped, add the crushed red pepper flakes. Continue chopping until everything is finely chopped. Put the parsley, garlic, and crushed red pepper in a medium bowl. Add the vinegar, oil, and a pinch of salt. Stir until incorporated. Set aside.
2. Heat a grill over high heat. After a few minutes, set the jicama directly over the flames. Grill for 5-7 minutes, until blackened marks form. Flip and grill another 5-7 minutes. Repeat with remaining jicama. Serve with the chimichurri drizzled over the top and extra set out for dipping.

Serves 4-6

I have a gas grill on my stovetop. Obviously the amount of heat it puts out is going to vary from other grills. Think of my times as a rough guideline. You may need to grill for more or less time. The main point is to get some searing.

The chimichurri can be made 1-2 hours in advance to let the flavors meld.

This recipe is being shared in Allergy Free Wednesdays, Gluten Free Wednesdays, and Gluten Free Fridays.