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Braised autumn vegies
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Crispy witlof pairs magically with winter veggies, creating a delicious side for roasted meats.
Ingredients:
  • 30g (1 1/2 tbsp) butter
  • 1 leek, halved lengthways, washed, dried, cut crossways into three
  • 2 carrots, peeled, cut crossways into three, then quartered lengthways
  • 3 (about 125g each) witlof, quartered lengthways
  • 42.00 gm fresh lemon juice
  • 125ml (1/2 cup) vegetable liquid stock
  • 125g Bulgarian feta, crumbled
  • 30.00 ml fresh dill leaves
Instructions:
  • In a large frying pan over medium-high heat, melt the butter until sizzling. Layer the leek, carrots, and witlof in the pan, ensuring they are in a single layer. Cook uncovered, turning occasionally, for about 6 minutes or until nicely browned.
  • Squeeze in the fresh lemon juice and cook without covering for 1 minute. Pour in the stock, turn up the heat to high, and let it come to a boil. Lower the heat to a gentle simmer without a cover for 5 minutes, or until the veggies are tender. Plate the veggies with their juices, sprinkle with feta and dill, and serve right away.

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