Recipe: Jicama in Lime Cream on Papaya Slices

Jicama in Lime Cream on Papaya Slices:
From: Miss Ruby's Cornucopia, The Best Recipes From America's Natural Harvest
Serves: 4

1 medium jicama
2 cups heavy cream
Juice and grated zest of 2 limes
1/2 tsp. salt
1 heavy dash of Tabasco
1 large papaya
1 lime, for garnish

Peel jicama (this will not be easy, jicama is big and hard--the easiest way is to halve the root, lay it flat side down and shave the peel away). Slice 1/4 inch thick and cut into 1-inch julienne.

In a small nonreactive saucepan, boil cream till reduced by half, about 20 minutes. Add lime juice, zest, salt, and Tabasco. Cool slightly and toss jicama with cream-lime mixture. Chill briefly.

Halve papaya and remove seeds. Peel and slice into 4 slices per quarter and sprinkle with lime juice. Lay 4 slices of papaya in a fan on each of four glass plates. Top with jicama in cream. Garnish with lime-slice curls.