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Braised lettuce recipe
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A popular way to elevate a little gem lettuce, this technique is commonly used in restaurants to bring extra texture and flavour to an under-loved ingredient. Braise in vegetable stock seasoned with thyme and bay and serve with succulent roast chicken. See method
Ingredients
- 8 Little Gem or Red Gem lettuce, left whole
- 500ml vegetable stock
- 4 sprigs thyme
- 3 bay leaves
- salt
- pepper
Each serving contains
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Energy
95kj
23kcal
1%
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Fat
1g
1%
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Saturates
0g
2%
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Sugars
2g
2%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 2.2g
Protein 0.8g
Fibre 1.2g
Method
- Preheat the oven to 180°C, 350°F, Gas Mark 5.
- Trim the ends off the lettuces and discard any brown outer leaves. Lay in a baking dish and pour over the stock. Tuck the herbs in and around the lettuces and season. Cover with foil and bake in the oven for 10 minutes.
- Remove the foil and bake for a further 10-15 minutes or until the stock has reduced and the lettuces are very tender. Serve alongside roast chicken.
See more Sunday Roast recipes