Celery Root and Green Bean Slaw
Celery root isn’t something you see at the grocery store every day. So when I saw one in the produce department on my weekly grocery trip, I snatched it up, having no idea what I was going to do with it. I’ve learned that it’s better this way. If I plan, say, a soup featuring Jerusalem artichoke, it never seems to fail that when I get to the store, they have no Jerusalem artichokes, even if I know they had them a week ago.
Since I learned this valuable lesson, my meal planning has been more freeform. It doesn’t save me any money, and I often bring home things I don’t need because I can’t remember if I already have them. But I like planning meals on the fly, seeing what looks good or is on sale at the store that day. It’s easy to grab a piece of meat or fish, a grain from the bulk bin, and some fresh-looking veggies and call it a meal. I’m not sure if most people shop this way, but it’s pretty liberating. It’s also handy to have a good recipe application on your phone – I’ve often pulled up Mark Bittman’s How to Cook Everything app while waiting at the fish counter to see just what I’m going to do with the salmon I’m in the process of procuring.
So, I had a celery root and a half pound of green beans leftover because the grocery store nearest to my house only sells 1-lb. packages of organic green beans, and that’s way too much for one meal. I got to searching my beloved epicurious and found a recipe for a creamy celery root and green bean salad. Neko loves any type of slaw, and she loves green beans, so I thought this recipe might help introduce her to celery root in a good way.
She took a bite of the celery root, but she didn’t go back for more. She’s in love with a Nick Jr. show called Wonder Pets right now, and even though the team of tiny superhero animals eats celery at the end of every mission, I still cannot convince my kid that any part of the celery is good to eat.
Oh well. At least she took out a ton of green beans.
Celery Root and Green Bean Slaw
adapted from epicurious
½ cup mayonnaise
2 ½ tsp. fresh lemon juice
1 lb. celery root, peeled and quartered
½ lb. pound thin green beans, trimmed and halved crosswise
1 Tbsp. finely chopped parsley, divided
Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
Slice celery root into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
Cook beans in boiling salted water uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well.
Toss beans and parsley with celery root.