Consulting our food reference books, On Food and Cooking informed us that jicama's "main virtue is its sturdy crispness", and The Flavor Bible explicitly listed Mexican cuisine as a flavor profile that jicama pairs well with. Combined with some of the specific ingredients listed there (avocado, radishes and cilantro), a vision for tonight's dinner began to come together. The final piece of the puzzle was deciding that, since we keep getting burger patties from our CSA, we need to be more adventurous and creative with burger toppings.
The final product was hamburgers with Mexican-inspired condiments. My boyfriend made the guacamole, and I created a jicama & radish slaw.
Jicama & Radish slaw - jicama, radish, sour cream, lemon juice, cilantro and salsa verde
Parsnip "fries" (aka roasted parsnips with horseradish-herb butter)