Green Beans with Parsnips and Pickled Red Onions
- 1 1/2 pounds green beans, trimmed
- 1 1/2 pounds peeled parsnips cut into strips
- 1/4 cup extra virgin olive oil
- 1 small red onion thinly sliced
- 1/4 cup red wine vinegar
- 1 Tbls. Dijon mustard
- salt and pepper
In a small saucepan, add oil and onions and cook until translucent (about 3 minutes). Slowly add vinegar, mustard and salt and pepper.
In a large pot of boiling water, cook green beans and parsnips for 8 minutes until crispy tender.
Drain and transfer to a large bowl. Pour onion mixture over the vegetables and toss well.
Serve warm or at room temperature,
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