Braised romaine lettuce

Ingredients for 2 servings:

• 2 romaine lettuce hearts
• 150 g carrot(s)
• 150 g celeriac
• 100 g smoked bacon
• 3 tbsp butter
• 1 tbsp olive oil
• 100 ml dry white wine
• 150 ml vegetable stock
• Salt and pepper from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Trim the lettuce and cut it in half lengthwise, seasoning the cut side with salt and pepper. Finely dice the vegetables and bacon. Preheat the oven to 180°C (top/bottom heat). Sauté the vegetables and bacon in 1 tablespoon of oil and 1 tablespoon of butter until golden brown. Fry the lettuce in the remaining butter in an ovenproof dish or pan until golden brown on the cut side. Deglaze the vegetables with the stock and wine and bring to a boil briefly. Then turn the lettuce hearts cut-side up, arrange the vegetables and sauce on the lettuce, and braise in the oven for 12-15 minutes. Tip: This dish can also be served as a starter for 4 people.