Celery and Jícama Sauté

Name: Celery and Jícama Sauté
Yield: 4 servings
Ingredients: 1 1 (2 1/2-lb) bunch of celery; 1 1 1/4 lb jicama; 1 2 tablespoons olive oil; 1 2 garlic cloves, smashed; 1 1/3 cup coarsely chopped fresh flat-leaf parsley; 1 1 teaspoon finely grated fresh lemon zest; 1 2 teaspoons fresh lemon juice; 1 1 teaspoon salt; 1 1/4 teaspoon black pepper

From the kitchen of Carly

Crisp jicama meets tender celery in this bright, garlicky sauté. The vegetable matchsticks soften just enough to lose their raw edge while holding onto their natural sweetness. Fresh lemon and parsley finish it with clean, herbaceous notes that feel both light and satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (2 1/2-lb) bunch of celery
11 1/4 lb jicama
12 tablespoons olive oil
12 garlic cloves, smashed
11/3 cup coarsely chopped fresh flat-leaf parsley
11 teaspoon finely grated fresh lemon zest
12 teaspoons fresh lemon juice
11 teaspoon salt
11/4 teaspoon black pepper

Instructions

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.