Celery And Jícama Sauté Recipes

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JICAMA CHICKEN SAUTE



Jicama Chicken Saute image

Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.

Provided by PaulaG

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves, cut into 1-inch cubes
1/4 teaspoon salt
1 teaspoon curry powder, divided
1/2 cup chicken broth
2 green onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 cups jicama, julienne-cut
1 red bell pepper, diced
1/4 cup dry roasted peanuts
hot cooked rice

Steps:

  • Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
  • In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
  • In wok, heat oil over medium high heat.
  • Add the chicken; cook and stir until browned.
  • Add jicama and bell pepper to wok.
  • Cook 3 minutes, stirring often.
  • Add broth mixture; cook and stir 3 minutes or until heated through.
  • Serve over rice and garnish with peanuts.

Nutrition Facts : Calories 219.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 34.2, Sodium 399.1, Carbohydrate 11.6, Fiber 5.3, Sugar 3.3, Protein 18.6

CELERY AND JíCAMA SAUTé



Celery and Jícama Sauté image

Categories     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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