Celery and Jícama Sauté

Ingredients for Celery and Jícama Sauté

• 1 (2 1/2-lb) bunch of celery

• 575g 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 teaspoons black pepper

How to make Celery and Jícama Sauté

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.