Jicama

This round, squat tuber is known in Asia as a “yam bean” or sometimes simply as “turnip.” Unlike in Latin America, where it is frequently served raw, in Southeast Asia it is cooked, especially as a filling for Po Piah, the Malaysian Spring Roll. It retains a pleasantly gentle crunch even after extensive simmering. For some recipes, such as the filling for Chinese dumplings, they are an excellent substitute for water chestnuts. Thai: mun kaaew, Malay: seng kuang; Vietnamese: cû dâu; củ sắn (Southern)/củ đậu (Northern).