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
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Ingredients
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
Method
Witloof in the pan
- 1Heat 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.
- 2Remove lid, increase heat to high and bubble away the liquid. Continue cooking until the witloof is golden.
- 3Transfer witloof to a heated cooking dish, browned-side up, and scatter with parsley. Serve with lemon wedges.
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