Pan-frying or grilling takes away the bitterness and gives witloof a sweet, caramelised edge. Wrapped in crispy bacon, it is even better.
Prep 15 minCook 15 minServes 4
The result: pan-fried witloof wrapped in bacon.
Ingredients
4 heads of witloof
8 thin slices of bacon
2 tbsp olive oil or butter
1 tbsp honey
1 tbsp balsamic vinegar
a few sprigs of thyme
pepper and salt
Method
Cut out the bitter cone at the base and halve the witloof lengthways.
Wrap each half in a slice of bacon.
Heat the oil or butter in a pan over medium heat, or preheat the grill.
Place the witloof in the pan with the end of the bacon underneath and cook for 4 to 5 minutes until golden. Turn and cook for another 4 to 5 minutes until the bacon is crispy. On the grill: 3 to 4 minutes per side.
Drizzle with the honey and balsamic vinegar and let it caramelise briefly.
Sprinkle with thyme, pepper and salt and serve warm, for example with meat or fish.
Tip. Prefer it without bacon? Simply leave it out: the witloof is just as good.
