Braised Lettuce With Brown Sauce


Braised Lettuce With Brown Sauce

Part of Ep. 1302 Ep. 1302 - Lettuce Grow

Credit: Reprinted with permission from Rafe Montello, 2005.


Braised Lettuce
1/2 thinly sliced medium onion
2 minced medium garlic cloves
3 Tbsp. olive oil or butter
1 to 2 heads of lettuce sliced in a 3/8-inch julienne

Brown Sauce
This will make more than you need for the above recipe, but will keep in the refrigerator for about 5 days or can be frozen successfully. Use it in any recipe requiring brown sauce like beef stroganoff or steak au poivre, or serve over meatloaf and mashed potatoes.
1 diced carrot
1/2 diced medium onion
1 diced stalk celery
3 Tbsp. olive oil
2 Tbsp. butter
2 large minced cloves garlic
1/4 cup flour
3 cup beef stock
3 Tbsp. red wine
1/2 cup tomato juice
salt and pepper to taste


Sauté until translucent the sliced onion, garlic in olive oil and butter. Add the sliced lettuce. Sauté briefly until just wilted Add Brown sauce as desired (1 to 2 cups). Sauté for 5 minutes the diced carrot, onion in celery stalk, in olive oil and butter. Add the minced garlic minced and sauté 2 minutes. Add the flour and cook slowly to make a dark roux. Whisking constantly add beef stock, wine and tomato juice. Simmer for 20-30 minutes until sauce reaches desired consistency and all flour taste is gone. Adjust seasoning with salt and pepper.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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