Celery and Jícama Sauté
A light and crisp vegetable side dish combining fresh celery and jícama, sautéed with garlic and brightened with lemon and parsley. Perfect for a healthy accompaniment to any meal.
Ingredients
- •1 bunch celery
- •1¼ lb jicama
- •2 tablespoons olive oil
- •2 cloves garlic
- •⅓ cup flat-leaf parsley
- •1 teaspoon lemon zest
- •2 teaspoons lemon juice
- •1 teaspoon salt
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
Peel strings from celery with a vegetable peeler, then cut celery on a long diagonal into 1/4-inch-thick slices. Peel jicama with a sharp knife and cut into 2- by 1/4-inch matchsticks.
10 min
- 2.
Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté garlic, turning, until golden on all sides, about 2 minutes. Discard garlic.
5 min
- 3.
Add celery to oil and sauté, stirring, until softened, about 3 minutes. Add jicama and sauté, stirring, until slightly translucent, about 5 minutes. Stir in remaining ingredients and remove from heat.
8 min
