Celery and Jícama Sauté

Celery and Jícama Sauté
Celery and Jícama Sauté might be just the side dish you are searching for. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 66 calories. This recipe serves 10. It is a good option if you're following a gluten free, primal, and whole 30 diet. If you have olive oil, garlic cloves, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

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.
Ingredients you will need
VegetableVegetable
CeleryCelery
JicamaJicama
Equipment you will use
PeelerPeeler
KnifeKnife
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.
Ingredients you will need
GarlicGarlic
Cooking OilCooking Oil
Equipment you will use
PotPot
3
Add celery to oil and sauté, stirring, until softened, about 3 minutes.
Ingredients you will need
CeleryCelery
Cooking OilCooking Oil
4
Add jicama and sauté, stirring, until slightly translucent, about 5 minutes. Stir in remaining ingredients and remove from heat.
Ingredients you will need
JicamaJicama
1
Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
Ingredients you will need
CeleryCelery
JicamaJicama
Equipment you will use
Paper TowelsPaper Towels
Ziploc BagsZiploc Bags
DifficultyNormal
Ready In25 m.
Servings10
Health Score23
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