Celery And Jícama Sauté

• 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
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper

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 saute garlic, turning, until golden on all sides, about 2 minutes. Discard garlic.
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.

celery, jicama, olive oil, garlic, parsley, lemon, lemon juice, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/celery-and-jicama-saute-232988 (may not work)