Braised Romaine Lettuce Hearts
Slow‑cooked vegetables, with or without meat broth, make a perfect side dish. This is how it’s done.
Ingredients
- 2 Romaine Lettuce Hearts
- 50 g smoked, well‑marbled bacon
- 1 Shallot
- 1 Garlic clove
- 1 Carrot
- 100 g celery root (1 stalk)
- 0.5 bunch Parsley
- 2 tbsp plant oil
- 200 ml veal stock
- Salt
- Pepper
- 20 g butter
Instructions
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1.
Remove the outer leaves of the romaine hearts. Cut each head in half lengthwise, wash gently and pat dry.
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2.
Dice the bacon into small cubes.
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3.
Peel and dice the shallot, garlic, carrot and celery root finely.
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4.
Wash the parsley, dry it and finely chop the leaflets.
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5.
Heat the plant oil in a pot over medium heat; add the bacon cubes and vegetables, sautéing until they are evenly browned. Add the veal stock, bring to a boil, then simmer the diced pieces for two to five minutes until tender. Stir in the parsley and season the vegetables with a little salt and plenty of pepper.
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6.
Heat butter in an appropriate pot or roasting dish; sear the romaine hearts on their cut side over medium heat. Turn the lettuce and pour the vegetable mixture and veal stock over it. Transfer everything to a preheated oven at 180 °C (356 °F) for ten to fifteen minutes. The hearts should remain crisp at the stem. Remove from the oven and serve with the sauce—great alongside mashed potatoes—as a side dish.
