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🍽️ Oven-Braised Lettuce Hearts with Bacon and Vegetables

323 kcal · 30 min · 4 servings

Ingredients

• 2 Romaine hearts
• 2 Carrots
• 1 Onion
• 150 g Celeriac
• 75 g Bacon
• 3 tbsp Butter
• 1 tbsp Olive oil
• 1 tsp Tomato paste
• 150 ml Veal stock
• 100 ml dry white wine
• Salt
• Pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Thoroughly wash the lettuce hearts.
3. 3. Remove the hard core end from the bottom.
4. 4. Cut the lettuce hearts in half lengthwise.
5. 5. Peel the carrots.
6. 6. Peel the onion.
7. 7. Peel the celery.
8. 8. Cut the carrots into small cubes.
9. 9. Cut the onion into small cubes.
10. 10. Cut the celery into small cubes.
11. 11. Dice the bacon into small pieces.
12. 12. Heat one tablespoon of oil in a pot.
13. 13. Add the bacon and the cut vegetables to the pot.
14. 14. Sauté the mixture until golden brown.
15. 15. Stir in the tomato paste.
16. 16. Deglaze the mixture with the meat stock.
17. 17. Deglaze the mixture with the white wine.
18. 18. Heat the remaining butter in an ovenproof dish.
19. 19. Season the lettuce hearts with salt and pepper.
20. 20. Place the lettuce hearts in the dish with the cut side facing down.
21. 21. Fry the lettuce hearts for 2 to 3 minutes until golden brown.
22. 22. Turn the lettuce hearts over.
23. 23. Pour the prepared broth over the lettuce hearts.
24. 24. Season everything again with salt and pepper.
25. 25. Place the dish in the oven.
26. 26. Braise the lettuce hearts for about 15 minutes until tender.

Nutrition per serving

• kcal: 323
• Protein: 6 g · Fett/Fat: 29 g · Carbs: 6 g