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!
