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Categories: Salads, Vegetarian

Green beans and peas with celeriac and mango

It's the rare cookbook that reads like a travel journal and a cultural history as well. But in "Kitchen of Light: New Scandinavian Cooking With Andreas Viestad" (Artisan, $35), Viestad, a journalist and TV cooking show host, takes the reader ... Read more

Total time: 40 minutes | Serves 6
  • 1 pound green beans, trimmed
  • 1/2 cup shelled green peas
  • 1/2 pound celeriac, peeled and cut into matchstick-size pieces
  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • Sea salt
  • Sugar
  • 1 ripe mango, peeled, pitted and cut into 1/4- by 1 1/2-inch pieces

Step 1Cook the green beans in boiling salted water for 3 minutes. Add the peas and cook for 3 more minutes. Drain and transfer to a bowl. While the vegetables are still hot, add the celeriac and mix well.

Step 2In a small bowl, combine the olive oil, vinegar and mustard. Season with salt and sugar to taste; mix well.

Step 3Pour the dressing over the beans, peas and celeriac. Toss. Add the mango, mix gently and serve.

Each serving:
175 calories; 4 grams protein; 21 grams carbohydrates; 5 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 105 mg. sodium.
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