Try this Braised Baby Romaine recipe, or contribute your own.
Suggest a better descriptionUsing 4-inch long pieces of butchers twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large Dutch oven, cook the bacon until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately. This recipe yields 6 braised baby heads of lettuce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (1206g) | ||
Recipe Makes: 1 servings | ||
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Calories: 440 | ||
Calories from Fat: 135 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 28.8mg | 9 % | |
Sodium 1380.5mg | 48 % | |
Potassium 1168.7mg | 31 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 41.5g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 440
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