Braised Lettuce Hearts
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
346
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Romaine lettuce
- 2 carrots
- 1 onion
- 6 ozs Celery root
- 3 ozs Bacon
- 3 Tbsps butter
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- 5 ozs Veal stock
- 3 ozs dry white wine
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C / 350°F
2.
Rinse, trim and cut the lettuce in half lengthwise. Peel and dice the carrots, onion and celery. Cut the bacon into small cubes and sauté with the vegetables in a pot in 1 tablespoon hot oil until golden brown. Stir in the tomato paste and deglaze with the stock and white wine. Season the lettuce with salt and pepper and saute, cut sides down, in the remaining hot butter in an ovenproof dish 2-3 minutes. Turn and pour the stock over the top. Season with some salt and pepper and bake for about 15 minutes. Remove from the oven and serve.
