Name: Celery and Jícama Sauté
Cook time: 25 min
Total time: 25 min
Yield: Makes 8 to 10 servings
Ingredients: 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

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Celery and Jícama SautéMatthew Hranek

This slightly unusual side dish takes the place of your standard green beans, lending a light and crunchy contrast to the heavier, puréed dishes in this menu. (Most people don't think of cooking jicama, but we love its crisp water-chestnut-like texture, raw or sautéed.)

Cooks' note:

Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Recipe notes

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