Ingredients
1
(2 1/2-lb) bunch of celery
1/3
cup coarsely chopped fresh flat-leaf parsley
1
tsp finely grated fresh lemon zest
Directions
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.
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.
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.
5.
Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
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