Braised mini romaine lettuce

Ingredients for 2 servings:

• 2 baby romaine lettuce
• 100 g carrot(s)
• 100 g onion(s), finely diced
• 180 ml vegetable stock
• 2 tbsp margarine
• 2 tbsp, heaped parsley, freshly chopped
• some sauce thickener
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple, vegan and very tasty

Peel the carrots and slice them very thinly using a cucumber slicer. Peel the romaine lettuce, trim off some of the stalk, and halve the lettuce lengthwise. Heat the margarine in a wide saucepan or braiser, lightly sauté the carrots and onions, and deglaze with the stock. Lightly season the cut side of the lettuce with salt and pepper and place this side on the vegetables. Simmer gently with the lid on for about 10 minutes. The salad should still be slightly al dente. Place the lettuce halves on 2 plates. Lightly thicken the stock with the vegetables and pour everything over the salad. Sprinkle with plenty of fresh parsley. Serve with boiled potatoes.