Celery and Jcama Sauté

Celery and Jcama Sauté
Photo by Matthew Hranek


  • 1 ¼ pounds jicama
  • 1/3 cup fresh flat-leaf parsley
  • ¼ teaspoon black pepper
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1 2 1/2-lb bunch of celery
  • + 2 more ingredients
    • 1 teaspoon salt
    • 1 teaspoon fresh lemon zest

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, tu...

View full recipe at Epicurious


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