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Bastonets de jícama freda

Bastonets de jícama freda
Registrat per @ishowspeed | A 3 usuaris els ha agradat aquest aliment | 0 usuaris han desat aquest aliment

Informació nutricional

Per ració de 180 g

% Valor diari basat en una dieta de 2000 kcal

Calories 68 kcal
3% DV
Greix total 0.2g
0% DV
Greixos monoinsaturats0.0g
Greixos poliinsaturats0.1g
Greixos saturats0.0g
Hidrats de carboni totals 16.2g
5% DV
Fibra8.8g
Midó4.0g
Sucres3.4g
Proteïna 1.3g
3% DV
Proteïna vegetal1.3g

Sobre

Jícama crua tallada en bastonets; una arrel baixa en calories i rica en fibra, amb una quantitat moderada d’hidrats de carboni i molt poc greix o proteïna.

Ingredients

  • jicama

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Colina22.2mg4%
Folat (B9)22.0mcg6%
Niacina (B3)0.4mg2%
Àcid pantotènic (B5)0.2mg5%
Riboflavina (B2)0.0mg3%
Tiamina (B1)0.0mg3%
Vitamina B60.1mg4%
Vitamina C36.6mg41%
Vitamina K0.5mcg0%

Minerals

NutrientQuantitat%VRNSemivida
Calci22.0mg2%
Coure86.0mcg10%
Ferro1.1mg6%
Magnesi22.0mg5%
Fòsfor33.0mg5%
Potassi270.0mg6%
Seleni1.3mcg2%
Sodi7.0mg0%
Zinc0.3mg3%

Bastonets de jícama freds amb una dolçor natural cruixent

Nota introductòria



Aquesta és la jícama en el seu estat més pur: fresca, neta i discretament refrescant. El plat depèn completament de la precisió del tall i de la temperatura, perquè la textura es mantingui ferma i el sabor es conservi viu i contingut. Servida ben freda, ofereix una mossegada ferma, sucosa i cruixent que és tan elegant com senzilla.

Elements essencials de la recepta



  • Categoria del plat: Preparació de verdura crua

  • Cuina o origen: Contemporània

  • Tipus de plat: Entrant o netejador del paladar

  • Rendiment: 1 porció

  • Mida de la ració: 180 g

  • Temps de preparació: 10 minuts

  • Temps de cocció: 0 minuts

  • Temps total: 10 minuts

  • Dificultat: Fàcil


    • Equipament



  • Ganivet de xef

  • Taula de tallar

  • Pelador de verdures

  • Safata petita o plat fred


    • Ingredients



  • 180 g de jícama, pelada i polida


    • Mètode



  • 1. Col·loca la jícama sobre una taula de tallar i pela completament la pell exterior gruixuda, deixant al descobert la polpa pàl·lida de sota. Retira qualsevol vora seca o fibrosa perquè la superfície quedi neta i uniforme.


  • 2. Talla la jícama en bastonets uniformes, d'aproximadament 1 cm de gruix i de 6 a 8 cm de llarg. Mantén els talls precisos perquè les peces presentin una forma neta i consistent i ofereixin una mossegada ferma i neta.


  • 3. Disposa els bastonets en una sola capa sobre una safata o un plat fred. Refrigera'ls durant 10 minuts, només el temps just perquè la polpa s'endureixi i la textura es torni més definida.


  • 4. Passa la jícama al plat de servei. La textura final ha de ser cruixent, sucosa i freda, amb una dolçor neta i suau i sense cap flonjor al centre.


    • Emplatat i servei



    Serveix la jícama amb una disposició continguda i uniforme, amb els bastonets alineats en lloc d'escampats. La presentació ha de transmetre frescor, sobrietat i precisió, tot posant en relleu la claredat natural i el cruixent de la verdura.

    Notes professionals



  • El tall uniforme és essencial; les peces irregulars perjudiquen tant la textura com la presentació.

  • Refredar abans de servir millora el cruixent i dona al plat la frescor prevista.

  • Utilitza només jícama completament pelada; qualsevol resta de pell apagarà la textura i el sabor.
    • VeganaVegetarianaPaleoSense glutenSense lactisWhole30Equilibrada
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