As promised, here’s another (completely different) use for the bechamel I introduced you to last week. This time, it’s flavoured with cumin and cooked in a gratin with butter beans and roast cherry tomatoes, with a zingy salsa fresca to cut through the richness. It’s pretty much a meal in one that needs only a salad or some sauteed greens by way of accompaniment.
Content retrieved from: https://www.theguardian.com/food/2022/mar/26/vegan-recipe-butter-bean-gratin-ixta-belfrage.
Originally posted 2022-03-29 01:30:46.
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