|broad bean and potato gratin|
Basically it’s cooked vegetables covered in a white sauce, sprinkled with cheese and baked in the oven to an attractive golden colour. So simple, so tasty, the ideal accompaniment to any meat or even fish dish. Or if you are having a buffet supper party and want to add a dish to make the table look richer, this is a good one to have up your sleeve.
Broad beans – bakla in Turkish – are such a wonderful spring legume and right now in Istanbul, the markets are full of them. They do have the dubious honour of having to be podded not once but twice if using like this, but not difficult. I love the cheery bright green colour once you get there!
|removing the outer skin|
adapted from the Australian Women’s Weekly
|the discarded outer skins|
|the beautiful inner beans|
|beautiful velvety-smooth white sauce|
|I added a little chopped dill as I didn’t have thyme|
|broad beans and potato in the dish and covered with the sauce|
waiting to be sprinkled with the remaining cheese
|I couldn’t resist a sprinkle of Turkish flaked red pepper/pul biber |
before putting it in the oven