Celery And Jícama Sauté

1. 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. 2

   Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then saute garlic, turning, until golden on all sides, about 2 minutes. Discard garlic.

3. 3

   Add celery to oil and saute, stirring, until softened, about 3 minutes. Add jicama and saute, stirring, until slightly translucent, about 5 minutes. Stir in remaining ingredients and remove from heat.

* Per serving · 4 servings · Values may vary.

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