Witlof braised in white wine for 4 person
This crunchy relative of radicchio is much more than a salad green. Braised until tender, it’s also sensational as a side dish for roast meats.
Ingredients for Witlof braised in white wine
Witlof braised in white wine, How to Make
Step 1Heat the butter and oil in a large frying pan over medium heat. Add the garlic and stir-fry until aromatic. Add the witlof, cut-side down. Cook, turning occasionally, for 5 minutes or until browned.
Step 2Add the wine and season with salt and pepper. Cover and simmer for 6-8 minutes or until tender.
Step 3Transfer the witlof to a serving dish. Pour over the wine mixture and sprinkle with parsley to serve.
Witlof know-how: Exposure to light turns witlof green and bitter, so store it in a brown paper bag in the crisper.
It tastes great with butter, onions, pears, lemons, mustard, anchovies, rocket and parmesan.
Witlof contains vitamin C, dietary fibre and some folate.
Preparing witlof: Pull off any discoloured leaves and trim the root end. Don’t wash, just wipe with damp paper towel.
More ideas: Stir-fry pork mince with hoisin sauce and bean sprouts. Divide among witlof leaves. Top with fresh coriander leaves. Serve as a starter.
For a salad, toss witlof leaves with coarsely shredded roast chicken, sliced apple and mayonnaise.
Pan-fry uncrumbed veal schnitzel for 1-2 minutes each side. Serve with mash and the braised witlof.
Serves 4 as an accompaniment.
Additional information for Witlof braised in white wine
Preparation: 0:05 Minutes, Cooking: 0:15 Minutes, Serving: 4 Person, Level:
580 kj Energy, 11g Fat Total, 6g Saturated Fat, 3g Fibre, 1g Protein, 4g Carbs (total),
All nutrition values are per serve
This Witlof braised in white wine published first on: Australian Good Taste, Images by: Ben DearnleyYou May Also Like
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