This looks good! There is a pic here http://www.epicurious.com/recipes/re...s/views/232988



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





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.

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

Makes 8 to 10 servings

sounds yummy moggy! have you tried this yet? i love new recpies. do you have any of the SBD cookbooks?

tammy:sun: