10 cabbage lettuces
25 g butter
100 g sliced carrot
100 g sliced onion
1 sprig of thyme
1 bayleaf
2 cloves of garlic
500 ml white stock
150 g bacon rind or trimmings
10 heart-shaped croutons
chopped parsley
seasoning
25 g butter
100 g sliced carrot
100 g sliced onion
1 sprig of thyme
1 bayleaf
2 cloves of garlic
500 ml white stock
150 g bacon rind or trimmings
10 heart-shaped croutons
chopped parsley
seasoning
method
1. Remove any discoloured and coarse outer leaves and trim the root end. Wash in cold water, then blanch for 5 minutes, refresh and drain well.
2. Butter and season a braising pan, place in the sliced vegetables, thyme, bayleaf and garlic. Arrange the lettuce on top, season and three-quarters cover with the stock.
3. Cover with the bacon, greaseproof paper and a lid, bring to the boil and braise in the oven at 175°C for 40 minutes.
4. Remove, drain and cut in half and fold the top part underneath.
5. Arrange in a vegetable dish and moisten with some of the cooking liquid.
6. Dip the end of each crouton into the liquid, then into the chopped parsley, and place between each portion.
2. Butter and season a braising pan, place in the sliced vegetables, thyme, bayleaf and garlic. Arrange the lettuce on top, season and three-quarters cover with the stock.
3. Cover with the bacon, greaseproof paper and a lid, bring to the boil and braise in the oven at 175°C for 40 minutes.
4. Remove, drain and cut in half and fold the top part underneath.
5. Arrange in a vegetable dish and moisten with some of the cooking liquid.
6. Dip the end of each crouton into the liquid, then into the chopped parsley, and place between each portion.
serving amount
serves 10
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