The star of this dish is a versatile Mediterranean-style sauce …. using preserved lemons.
Gratin originated in French cuisine, and traditionally uses vegetables cooked in a cream sauce, and topped with crispy brown crust, which can be toasted under the grill.
A while ago I made a jar of preserved lemons, however, you can buy jars of preserved lemons in many supermarkets these days.
You could try a variety of vegetables using this sauce recipe, for example: potatoes with leeks, or asparagus and mushrooms.
I chose celery this time. You know …. Celery …. often found limp and languishing at the back of the salad drawer in the fridge. Forgotten, underused, and annoyingly stringy. 😦
So I thought I’d give celery a bit of a boost. It does, after all, apparently have all sorts of super health benefits ( try googling it for more info.).
Having chosen celery, I then thought that big, fat, melty butterbeans would make an excellent contrast for the celery… and it is without doubt a good combination. Definitely a keeper.
So, back to the sauce: this is my third try at a lemony gratin sauce, and now I think I’ve got it right, preserved lemons really are something to shout about! This would make a fab. sauce for pasta too. Preserved lemons have a beautifully soft lemon flavour, mellow and gentle …very different from using fresh lemons. Remember to remove the pulp and rinse the peel thoroughly.
Here’s my recipe to have a go at making preserved lemons yourself: (click image for link)
CELERY AND BUTTERBEAN GRATIN
depending on how hungry you are and what you’re serving with this dish…
it will make 2-4 servings
INGREDIENTS: Continue reading Celery and Butterbean Gratin.