Best 2 Celery And Jícama Sauté Recipes

Celery and jícama sauté is a flavorful, crunchy, and healthy dish that is easy to prepare and can be tailored to your own taste preferences. Versatile enough to serve as an appetizer or as a side dish, celery and jícama sauté is sure to please everyone at your table. The combination of textures and flavors makes this a unique and delicious dish that will surely be a hit at your next gathering.

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CELERY AND JíCAMA SAUTé

Celery and Jícama Sauté image

Categories Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

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

Steps:

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.

PARSLEY, CELERY LEAF, AND JICAMA SALAD

Parsley, Celery Leaf, and Jicama Salad image

A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

Provided by Susan Feniger

Time 35m

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 1/2 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons sugar
3/4 teaspoon kosher salt
3 tablespoons olive oil
3/4 pound jicama, peeled and cut into thin matchsticks
3 cups flat-leaf parsley leaves (from 2 bunches)
2 cups celery leaves (from about 2 bunches)
6 scallions, thinly sliced
1 1/2 cups radish sprouts (from a 3-ounces package)

Steps:

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.

Tips:

Choose fresh and crisp celery and jicama. This will ensure that the salad is crunchy and flavorful.
Cut the celery and jicama into thin strips. This will help them cook evenly.
Sauté the celery and jicama in a hot pan with a little bit of oil. This will help them brown and caramelize.
Add your favorite seasonings to the salad. Some good options include salt, pepper, garlic powder, and onion powder.
Serve the salad immediately. This is when it is at its best.

Conclusion:

Celery and jicama sauté is a quick and easy side dish that is perfect for any occasion. It is healthy, delicious, and can be made with just a few simple ingredients. So next time you are looking for a healthy and tasty side dish, give celery and jicama sauté a try. You won't be disappointed!