Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.41 Kcal (291 kJ) | ||
| Calories from fat | 31.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Sodium | 340.41mg | 14% | |
| Potassium | 272.72mg | 6% | |
| Total Carbs | 8.61g | 3% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 0.9mg | 5% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.67 Kcal (212 kJ) | ||
| Calories from fat | 23.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 5% | |
|---|---|---|---|
| Sodium | 248.51mg | 14% | |
| Potassium | 199.09mg | 6% | |
| Total Carbs | 6.28g | 3% | |
| Sugars | 1.91g | 10% | |
| Dietary Fiber | 3.49g | 19% | |
| Protein | 1.02g | 3% | |
| Vitamin C | 14.5mg | 33% | |
| Iron | 0.6mg | 5% | |
| Calcium | 26.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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