Witloof in the pan

To put a fresh twist on the new season’s spring vege, Julie Biuso looks to Italy for inspiration

  • 25 mins cooking
  • Serves 4
  • Print


Witloof in the pan
  • 1/4 cup extra virgin olive oil
  • 4 slim witloof, trimmed and halved
  • flaky sea salt
  • 2 cloves garlic, thinly sliced
  • 1/2 lemon, finely grated zest
  • 1/4 cup dry white wine
  • 2 tablespoon chopped parsley
  • lemon wedges, for serving


Witloof in the pan
  • 1
    Heat the oil in a medium frying pan over medium heat. Add witloof to pan cut-side down. Sprinkle with sea salt and scatter with garlic and lemon zest. Pour wine around (not over) the witloof. Bring to a bubble, then cover pan with a lid, lower heat and cook gently for 10 minutes, until starting to feel tender.
  • 2
    Remove lid, increase heat to high and bubble away the liquid. Continue cooking until the witloof is golden.
  • 3
    Transfer witloof to a heated cooking dish, browned-side up, and scatter with parsley. Serve with lemon wedges.

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