Serves8
- Active time:15 min
- Start to finish:25 min
April 2009
Most people keep celery salt around primarily for Bloody Marys, but its grassy brightness also pairs well with green beans. Like all dried seasonings, celery salt loses flavor over time—if you can’t remember how long your jar has been in your pantry, pitch it and buy a new one.
-
2
lb
green beans, trimmed
-
2
tablespoons
unsalted butter, softened
-
1/2
teaspoon
celery salt
-
Cook green beans in a large pot of boiling salted water (1 tablespoon salt for 5 qts water) until just tender, 5 to 7 minutes. Meanwhile, stir together butter and celery salt. Drain beans, then toss with butter and season with pepper.
