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Green Beans with Parsnips and Pickled Red Onions

    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
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    Everyday Food, December 2011
    • Yield Serves 8
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    Ingredients

    • Coarse salt and ground pepper
    • 1 1/2 pounds green beans, trimmed
    • 1 1/2 pounds parsnips (4 medium), peeled, cut into 1/2-by-2-inch sticks
    • 1/4 cup extra-virgin olive oil
    • 1 small red onion, halved and very thinly sliced
    • 1/4 cup red-wine vinegar
    • 1 tablespoon Dijon mustard

    Directions

    1. In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.

    2. In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.

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