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