Best Celery And Jícama Sauté 78806 Recipes

SPICY SAUTEED CELERY

Spicy Sauteed Celery image

Do you have extra celery left over from Thanksgiving? If so, I have a recipe for you.. This is a recipe I found in a Martha Stewart Magazine. It is unusual to find celery recipes for cooked side dishes but a totally wonderful idea and different, do you agree?

Provided by Susan Cutler

Time 10m

Number Of Ingredients 5

Ingredients

1 Tbsp butter, unsalted
2 clove garlic, thinly sliced
1 bunch celery, large,
1/4 tsp red pepper flakes
salt, coarse, use as desired

Steps:

1. In a large skillet, melt unsalted butter over medium heat. Add 2 garlic cloves, sliced thinly, cook, stirring until lightly browned, about 2 minutes.
2. Add celery, cut into 1/2 inch pieces, and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with coarse salt.
3. IDEAS: This dish is good with "steamed fish" or "pork roast"

PARSLEY, CELERY LEAF, AND JICAMA SALAD

Parsley, Celery Leaf, and Jicama Salad image

A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

Provided by Susan Feniger

Time 35m

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 1/2 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons sugar
3/4 teaspoon kosher salt
3 tablespoons olive oil
3/4 pound jicama, peeled and cut into thin matchsticks
3 cups flat-leaf parsley leaves (from 2 bunches)
2 cups celery leaves (from about 2 bunches)
6 scallions, thinly sliced
1 1/2 cups radish sprouts (from a 3-ounces package)

Steps:

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.

SPICY CHICKEN AND JICAMA STEW

Spicy Chicken and Jicama Stew image

A spicy, hot, comforting stew, chock-full of flavors, textures, and colors. The crispness of the jicama adds a special surprise texture. Serve with French bread or crackers.

Provided by Love2Cook

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds cooked chicken thighs, cubed or shredded
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 cups diced jicama
2 cups diced onion
1 ½ cups frozen corn
1 ½ cups frozen peas
1 cup diced celery
1 medium yellow squash, diced
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon cayenne pepper, or more to taste
1 cup sour cream

Steps:

Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed.
Add sour cream to the soup and continue simmering until heated through, about 10 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 17.9 g, Cholesterol 117.8 mg, Fat 17.9 g, Fiber 4.1 g, Protein 32.3 g, SaturatedFat 6.9 g, Sodium 1068.9 mg, Sugar 5.4 g