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Gallery Green Beans with Parsnips and Pickled Red Onions Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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
Gallery Green Beans with Parsnips and Pickled Red Onions
Recipe Summary Servings: 8
Gallery
Green Beans with Parsnips and Pickled Red Onions
Green Beans with Parsnips and Pickled Red Onions
Green Beans with Parsnips and Pickled Red Onions
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
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
In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.
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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All Reviews for Green Beans with Parsnips and Pickled Red Onions
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Green Beans with Parsnips and Pickled Red Onions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest