I bought a large jicama to make this: http://www.epicurious.com/recipes/foo... (delicious) and this: http://today.msnbc.msn.com/id/1769359... but I hate peeling the things so much that I gave the task to my daughter, who said that it was a job best suited for prisoners.
Is there a secret? I love jicama, but have to confess that I often look for it already peeled and chopped. Can I blanch it like a tomato and then peel it? Would that work? I don't want to cook it because it's so good raw.