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STEWED LETTUCE AND TOMATOES

Veg.Magic's picture
Ingredients
  Firm-hearted lettuces 3 Small
  Tomatoes 6 Medium
  Salt To Taste
  Tarragon 1 Tablespoon
  Butter 1 Tablespoon
  Sour cream 1⁄4 Pint
Directions

Trim coarse outer leaves from lettuces, cut each in half through the centre of the steam end, then wash and drain thoroughly.
Wipe over tomatoes.
Liberally butter the bottom of a heavy casserole or saute pan and put in the lettuce halves, cut side up; arrange tomatoes between the lettuces.
Season with salt, pepper and tarragon and dot lettuce with a little more butter.
Cover pan closely and cook over very low heat for 25 to 30 minutes or till vegetables are just tender, adding a little stock, or butter if pan becomes dry.
Lift vegetables carefully on to hot serving dish; stir the sour cream (use fresh cream or white sauce if preferred) into juices in the pan and when hot and blended pour over the veget.

Recipe Summary

Restriction: 
Vegetarian

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