Bean-Sellerie Vegetable

Ingredients

• 400 g fresh young white beans
• Salt
• 4 Garlic cloves
• 4 tsp black mustard seeds
• 1 bunch celery stalks
• 1 slice raw ham
• 1 slice toast bread
• 6 tbsp milk
• 1 egg yolk
• a few drops lemon juice
• 4 tsp anis liqueur (e.g., Pernod or Ricard)
• 100 ml oil
• 40 g Parmesan

Instructions

1. 1.

   Cover beans with water, add salt, garlic cloves with skins and mustard seeds, and cook for 25-30 minutes.

2. 2.

   Clean, wash, and cut celery into pieces. Dice ham and brown in a non-stick pan. Add celery and sauté for 4-5 minutes.

3. 3.

   Drain beans and let them cool. Remove garlic skins and mix beans with celery. Set aside warm.

4. 4.

   Cube toast bread, pour milk over it, and let steep for 5 minutes.

5. 5.

   Squeeze garlic out of skins. Place egg yolk in a tall cup. Add toasted bread and garlic. Blend with a hand mixer until smooth. Add lemon juice and anis liqueur. Drizzle oil first dropwise, then in a thin stream, mixing until creamy sauce forms.

6. 6.

   Shave Parmesan into thin strips with a vegetable peeler. Sprinkle over the bean-sellerie mixture. Serve separate anis aioli on the side. Pair with Italian white bread.