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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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.) 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Cooks' note: Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
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