Active Time

　　25 min

　　Total Time

　　25 min

　　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

Makes 8 to 10 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Cooks' note:

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