This is a great way of eating spring veggies at their very best; cooking for the minimum time possible to retain their sweetness and gentle crunch. Tiny mint and basil leaves along with chopped fennel tops enhance the flavour, although dill could work equally well, (but mine hasn't grown yet). The white wine brings a lovely freshness. You could use chicken stock as well if you're not veggie.
I think a lot of people wouldn't try cooking lettuce, but actually it's a fantastic way to use little gem or other romaine lettuces, which can sometimes be a bit bitter, because the compact heart means it'll keep its shape well. Everything needs to be sliced up super small and cooked for very little time, as it'll carry on in the bowl when you're eating it.It'd also work with any other spring veg you've got - perhaps beans, baby carrots or asparagus. It's a nice way of cooking spring veg as a side dish too (although a shame to waste the tasty broth) - perhaps serve with fish if you're that way inclined?
This would work really well as a starter as it's wonderfully light, but works equally well as a tasty lunch with some day old bread to mop up the juice.
Serves one
Olive oil
Half a small onion, sliced (or a shallot or a couple of spring onions)
1 wet garlic (bulb?) thinly sliced or half a clove of garlic
About a third of a courgette, thinly sliced
Fennel, thinly sliced
A couple of handfuls of peas
A quarter of a little gem lettuce, any tough outer eaves removed and sliced, keeping as intact as possible
A splash of white wine (optional)
About 200-300ml veg stock
Salt and a tiny bit of pepper
Mint and basil leaves, the tiniest ones you can find, picked
A bit of chopped fennel tops
A spoonful of creme fraiche, to serve
Start your onions sweating on a low heat in a bit of olive oil. Once they're starting to soften, add a splash of wine and the garlic, and let that reduce a little. Add the stock and fennel, and bring to a simmer for about 3-4 mins. Then add the peas and courgette for a minute or so, then finally the lettuce for less than a minute.Ladle the veg into a bowl, pour the broth over and serve with the herbs sprinkled on the top with a dollop of creme fraiche.
I think a lot of people wouldn't try cooking lettuce, but actually it's a fantastic way to use little gem or other romaine lettuces, which can sometimes be a bit bitter, because the compact heart means it'll keep its shape well. Everything needs to be sliced up super small and cooked for very little time, as it'll carry on in the bowl when you're eating it.It'd also work with any other spring veg you've got - perhaps beans, baby carrots or asparagus. It's a nice way of cooking spring veg as a side dish too (although a shame to waste the tasty broth) - perhaps serve with fish if you're that way inclined?
This would work really well as a starter as it's wonderfully light, but works equally well as a tasty lunch with some day old bread to mop up the juice.
Serves one
Olive oil
Half a small onion, sliced (or a shallot or a couple of spring onions)
1 wet garlic (bulb?) thinly sliced or half a clove of garlic
About a third of a courgette, thinly sliced
Fennel, thinly sliced
A couple of handfuls of peas
A quarter of a little gem lettuce, any tough outer eaves removed and sliced, keeping as intact as possible
A splash of white wine (optional)
About 200-300ml veg stock
Salt and a tiny bit of pepper
Mint and basil leaves, the tiniest ones you can find, picked
A bit of chopped fennel tops
A spoonful of creme fraiche, to serve
Start your onions sweating on a low heat in a bit of olive oil. Once they're starting to soften, add a splash of wine and the garlic, and let that reduce a little. Add the stock and fennel, and bring to a simmer for about 3-4 mins. Then add the peas and courgette for a minute or so, then finally the lettuce for less than a minute.Ladle the veg into a bowl, pour the broth over and serve with the herbs sprinkled on the top with a dollop of creme fraiche.
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