Pan Fried Celeriac with White Beans and Gremolata

Ingredients

• ½ x celery root
• 5 tbsp olive oil
• 2 tbsp butter
• 1 handful fresh sage
• 3 clove garlic
• ½ x preserved lemon
• ½ can white beans
• 2 handful fresh basil
• 1 x organic lemon
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp bread crumbs

Method

1. Peel and cut the celeriac into 1-1,5 cm thick triangles. Pan fry them in olive oil until they have nice colour on both sides. Add a little salt. Turn down the heat and add a knob of butter, a small handful of sage and a garlic clove (just crush it slightly under the side of a knife) to the pan.
2. At this point you can also add peel of preserved lemon. Use a sharp knife and carefully slice some of the peel of the lemon before it is finely sliced. Add about 1 tablespoon of peel to the pan. Let simmer on low heat until the celeriac is soft.
3. Drain the beans and rinse them in cold water. Make sure they are well drained before they are mixed with the celeriac. Season with a little olive oil, a squeeze of lemon juice, salt and black pepper.
4. Mix together two generous handfuls of basil (stems are also welcome) and a small garlic clove in a pestle and mortar. Add zest and juice of organic lemon, salt and pepper to taste.
5. Pan fry the breadcrumbs in olive oil until crispy. I like to have a (lightly crushed) garlic clove in the pan for additional flavour. Add a pinch of salt.
6. Serve the celeriac and beans topped with the gremolata and breadcrumbs. Finish off with a little fresh basil, good olive oil and grated lemon zest!