Serves4
- Active time:20 min
- Start to finish:25 min
March 2008
Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.
-
1/2
cup
mayonnaise
-
2 1/2
teaspoons
fresh lemon juice
-
1
lb
celery root (celeriac), peeled and quartered
-
1/2
lb
haricots verts or other thin green beans, trimmed and halved crosswise
-
2
tablespoons
finely chopped parsley, divided
-
Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
-
Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
-
Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
-
Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.
