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 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.
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