Celery And Jícama Sauté Recipes

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CELERY AND JíCAMA SAUTé



Celery and Jícama Sauté image

Categories     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 (2 1/2-lb) bunch of celery
1 1/4 lb jicama
2 tablespoons olive oil
2 garlic cloves, smashed
1/3 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • 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.
  • 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.
  • 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.

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