*available at specialty produce markets In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking. With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat. In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well. Serves 8. Gourmet February 1994
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|Serving Size: 1 Serving (1116g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 141 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 682.8mg||24 %|
|Potassium 1837.8mg||48 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 49g|
|Protein 9.5g||14 %|
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Calories per serving: 389
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