Braised Lettuce
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh
2
Drain gently, squeeze dry
3
Slice each head in half lengthwise
4
Sprinkle with salt and pepper
5
Fold in half crosswise and shape with your hands to make fat triangles
6
Preheat oven to 350 degrees F and set rack in lower third of oven
7
In a casserole, cook the scallion and carrot in the butter until tender but not browned
8
Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce
9
Pour in enough liquid barely to cover the lettuce
10
Add the thyme and bay leaf
11
Bring to a simmer on top of the stove
12
Place the buttered paper over the lettuce to cover the casserole
13
Place casserole in center of preheated oven
14
Regulate heat so lettuce simmers slowly for 1 hour
15
Remove the lettuce to a serving dish and keep it warm
16
Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup)
17
Sprinkle with parsley and serve Round of buttered paper to cover casserole