Hashed brussels sprouts with poppy seeds & lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brussel Sprouts, Large |
| Juice Of 1/2 Lemon | ||
| 2 | tablespoons | Olive Oil |
| 2 | Cloves Garlic -- peeled and minced | |
| 1 | tablespoon | Poppy Seeds |
| ¼ | cup | White Wine |
| ¼ | teaspoon | Kosher Salt |
| ⅛ | teaspoon | Black Pepper -- freshly ground |
Directions
1. Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about ⅛ inch thick, and toss with the lemon juice in a large bowl.
2. Heat the olive oil in a saute pan over high heat almost to the smoking point. Stir in the hashed sprouts with the garlic and poppy seeds. Add the white wine and continue stirring for about 3 mins, until the sprouts are bright green and barely crunch. Reduce the heat to low, season with salt and pepper, and cook for 1 additional min.
Transfer to a warm bowl and serve. Serves 4 to 6.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking