Braised Gem Lettuce Broth
A hearty Winter broth
This broth recipe uses the hearts of the little gem lettuce. I always find I’m left with them when I use gem lettuce as I’m not so much a fan of the bitter taste. So I figured out an easy way to make something tasty out of them – braising them with a herb broth.
You start by charring the lettuce hearts before adding your garlic, leeks, herbs & stock. After it’s simmered away you’re left with a silky broth that’s comforting yet light, with layers of flavours. It’s perfect served with some crusty bread to mop up the bowl.
Braised Gem Lettuce Broth
A silky broth using the gem lettuce hearts that's comforting yet light. It's perfect served with some crusty bread to mop up the bowl.
Servings: 4
Ingredients
- 1 tbsp butter
- 6 little gem lettuce hearts
- 1 sliced leek
- 3 cloves of garlic chopped
- 2 pints vegetable stock
- 2 tsp wholegrain mustard
- 1 small bunch of spring onions roughly chopped
- 1 small bunch of parsley finely chopped
- 1 lemon quartered
Instructions
- Heat the butter in a large lidded deep frying pan on a high heat then arrange the gem hearts, middle part down, in the pan. Fry for a few minutes and let them brown, slightly charring the edges, then carefully turn each one over and pour over the sliced leeks.
- Leave the leeks & gem hearts to cook until the lettuce has browned on the other side too then add the garlic and stir everything together for a few minutes. Once the leeks have softened pour over the stock and mustard, stir, place the lid on the pan and reduce the heat to a gentle simmer.
- Let the stock and vegetables simmer for around 20 minutes. Just before serving, add the chopped spring onions and parsley then serve with a wedge of lemon to be squeezed over. Serve with crusty bread and enjoy!