

INGREDIENTS
4 witlof, small to medium, red or white
250ml Maggie Beer Chicken Stock
1 tablespoon cream
Salt flakes and freshly ground pepper, to taste
4 tablespoons butter
1 tablespoon Maggie Beer
Extra Virgin Olive Oil
METHOD
1. Split the witlof in half lengthwise leaving the core intact and arrange in a perforated steam tray and steam at 100°C for 5 minutes.
2. Bring the stock to the boil in a saucepan over high heat, Induction setting 8, simmer until reduced by a half, add the cream, season to taste.
3. Add 2 tablespoons of butter and swirl gently to combine.
4. Add the witlof halves to the sauce and cook for 5 minutes on low to medium heat, Induction setting 4, turning 2-3 times to ensure the flavours are absorbed.
5. In a heavy based sauté pan add the remaining butter and bring to nut brown on medium-high heat, Induction setting 6, add the olive oil to stop burning.
6. Transfer the witlof from the sauce to the brown butter, cut side down, 3-4 at a time, and continue to cook on medium to high heat, Induction setting 6, until the face of the witlof is evenly caramelised, approximately 5 minutes.
7. Remove from the brown butter and arrange on a warm serving plate. Serve warm drizzled with the remaining sauce from the pan.
Notes
- If the witlof is larger, extend the steaming step by 2-3 minutes to ensure the witlof has cooked through, this will keep the colour in the leaves even.
- Baby cos can be substituted for witlof.
APPLIANCE / FUNCTION

Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets