Celery Root With Green Beans
|White distilled vinegar||1⁄4 Cup (4 tbs)|
|Celery root||1 3⁄4 Pound, scrubbed (1 Whole)|
|Green beans||1⁄4 Pound, stem ends snapped off|
|Anchovy dressing||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
In a 3- to 4-quart pan, combine vinegar and 1 cup water.
Peel celery root, cut into 1/2-inch cubes, and immediately drop into vinegar-water mixture.
Bring to a boil over high heat; then reduce heat and simmer, uncovered, just until root is tender when pierced, about 10 minutes.
Drain and set aside.
While celery root is cooking, cut beans lengthwise into thin strands with a knife or French bean cutter.
Bring 1/2 cup water to a boil in pan used to cook celery root; add beans and cook, uncovered, until bright green and just tender to bite, about 4 minutes.
Drain and immerse at once in ice water to preserve color; drain again. (At this point, you may cover celery root and beans separately and refrigerate for up to 24 hours.)