Name: Witloof in the pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup extra virgin olive oil; 4 slim witloof, trimmed and halved; flaky sea salt; 2 cloves garlic, thinly sliced; 1/2 lemon, finely grated zest; 1/4 cup dry white wine; 2 tablespoon chopped parsley; lemon wedges, for serving

Witloof in the pan

To put a fresh twist on the new season’s spring vege, Julie Biuso looks to Italy for inspiration

Ingredients

1/4 cup extra virgin olive oil

4 slim witloof, trimmed and halved

flaky sea salt

2 cloves garlic, thinly sliced

1/2 lemon, finely grated zest

1/4 cup dry white wine

2 tablespoon chopped parsley

lemon wedges, for serving

Method

1.Heat the oil in a medium frying pan over medium heat. Add witloof to pan cut-side down. Sprinkle with sea salt and scatter with garlic and lemon zest. Pour wine around (not over) the witloof. Bring to a bubble, then cover pan with a lid, lower heat and cook gently for 10 minutes, until starting to feel tender.

2.Remove lid, increase heat to high and bubble away the liquid. Continue cooking until the witloof is golden.

3.Transfer witloof to a heated cooking dish, browned-side up, and scatter with parsley. Serve with lemon wedges.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%