Celery and JÃcama Sauté
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 2 garlic cloves, smashed
- Carbohydrate 9 g(3%)
- Fat 3 g(5%)
- Fiber 5 g(19%)
- Protein 1 g(3%)
- Saturated Fat 0 g(2%)
- Sodium 327 mg(14%)
- Calories 66
Preparation 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. Cooks' note:Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
Preparation 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. Cooks' note:Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
