Witloof with miso citrus dressing
This is a stunning side dish, with tangy citrus flavours and delicious miso.
2 Tbsp vegetable oil
2 Witloof, cut in half lengthwise
¼ cup vegetable stock
3 cloves of garlic, smashed
2 tsp ginger, grated
2 Tbsp miso paste
1 Tbsp soy sauce
2 Tbsp sesame oil
2 Tbsp rice or apple cider vinegar
¼ cup orange juice
¼ cup lemon juice.
2 Tbs Toasted Sesame seeds.
Make the dressing:
Mix together the garlic, ginger and miso paste to combine well. Add the soy sauce, sesame oil, vinegar and juices. Mix well or shake together to blend. This dressing will keep well in the fridge for a week.
To prepare witloof:
Heat the oil in a frying pan over medium heat. Add witloof to pan placing the cut-side down. Heat the witloof in the oil for a minute until it’s sizzling.
Pour hot stock into the base of the pan around the witloof. Bring to a simmer, then cover pan, lower heat and cook gently for 10 minutes, until starting to soften.
Turn the witloof over carefully and cook for a further 7-10 minutes, allowing the stock to evaporate and the witloof to soften and colour all over.
Remove the witloof to a serving platter.
Drizzle with the miso dressing and scatter with toasted sesame seeds.