Witlof tarte tatin

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By

Danielle Alvarez

Abstract

When presented with this idea, the first question most people ask is, ‘Is it sweet?’ or ‘Is it savoury?’ and the answer is, it’s both.

I would, however, not serve this as a dessert. To me, the sweetness mixed with the slight bitterness of the witlof makes this unquestioningly savoury. I would serve it with a leafy green salad with a sharp mustard vinaigrette, maybe with some cornichons and a piece of soft goat’s cheese as a gorgeous lunch. It may look intimidating, but I promise it’s pretty easy. Bake this in a good cast-iron pan, something around 28 cm (11 in) in width. Look for witlof that is still pale yellow; exposure to light will turn witlof green and bitter. This is important to note when storing in your fridge too. Keep it wrapped in a brown paper bag so the light won’t affect it.

from Recipes https://ift.tt/2IbXMhl