Juice of 2 lemons
1 cup long beans or green beans, cut into 1-inch pieces3 cups peeled 2-inch cubes parsley root or celery root
2 tablespoons toasted pine nuts, chopped
3 tablespoons olive oil
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 tablespoons maple syrup
2 tablespoons unsalted butter
1 teaspoon coarse salt
2 tablespoons soy sauce
1 tablespoon chopped parsley
2 tablespoons chopped mint
Bring half of the lemon juice and 2 cups water to a boil in a medium saucepan. Add beans and simmer for 2 minutes. Remove from liquid with a slotted spoon; set aside. Add parsley root to liquid and cook for 5 minutes. Drain and set aside.
Add olive oil to skillet and heat over medium heat. Add garlic, thyme, and parsley root; cook, stirring, until garlic is golden, about 5 minutes. Stir in maple syrup, butter, remaining lemon juice, and salt; cook for 2 minutes. Stir in soy sauce, parsley, mint, beans, and toasted pine nuts. Toss to combine and cook until just heated through.
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