The heads of lettuce are cut two or three times and steamed with a cup of water until the lettuce is soft.
A light roux is made from fat, flour of the onion and milk.
The leaf lettuce is carefully spun dry in a towel, finely chopped and added to the roux. Season with salt and the chopped herbs.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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