Ingredients
2 witlof, trimmed and halved lengthways.
75ml chicken stock.
15g butter.
1 tsp demerara sugar.
Dash tarragon vinegar.
1 tbsp crème fraîche.
Nutmeg.
Method
Sauté witlof in a frypan with butter over moderate heat for 1 – 2 minutes.
Add sugar, vinegar and stock.
Bring to the boil, reduce to simmer, cover and cook for 20 minutes.
Remove witlof and keep warm.
Increase heat and reduce liquid by ½, stir through crème fraîche, season with salt, pepper and nutmeg.
Pour sauce over witlof.
And serve…
Add sugar, vinegar and stock.
Bring to the boil, reduce to simmer, cover and cook for 20 minutes.
Remove witlof and keep warm.
Increase heat and reduce liquid by ½, stir through crème fraîche, season with salt, pepper and nutmeg.
Pour sauce over witlof.
And serve…
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