RECIPES
Caramelised witlof
By Maggie Beer
5 minutes
Preparation time
15 minutes
Cooking time
4 servings
INGREDIENTS
4 small to medium witlof, red or white
250 ml (1 cup) Maggie Beer Chicken Stock
1 tbsp cream
Salt flakes and pepper, to taste
4 tbsp butter
1 tbsp Maggie Beer Extra Virgin Olive Oil
Miele Accessories
METHOD
- Split the witlof in half lengthwise leaving the core intact and arrange in a perforated steam tray and steam at 100°C for 5 minutes.
- Bring the stock to the boil in a wide saucepan over high heat, Induction setting 8, simmer until reduced by a half, add the cream, season to taste.
- Add 2 tbsp of butter and swirl gently to combine.
- Add the witlof halves to the sauce and cook for 5 minutes on low to medium heat, Induction setting 4, turning 2-3 times to ensure the flavours are absorbed. Remove witlof from the pan and wipe clean.
- Add the remaining butter back to the pan and bring to nut brown on medium-high heat, Induction setting 6, add the olive oil to stop burning.
- Add the witlof to the brown butter, cut side down, 3-4 at a time, and continue to cook on medium to high heat, Induction setting 6, until the face of the witlof is evenly caramelised, approximately 5 minutes.
- Remove from the brown butter and arrange on a warm serving plate. Serve warm drizzled with the remaining sauce from the pan.
Notes
- If the witlof is larger, extend the steaming step by 2-3 minutes to ensure the witlof has cooked through, this will keep the colour in the leaves even.
- Baby cos can be substituted for witlof.
- The caramelised witlof halves can be charred on the griddle plate for extra flavour.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
