Best Hashed Brussels Sprouts With Poppy Seeds Recipes

HASHED BRUSSELS SPROUTS WITH POPPY SEEDS AND LEMON RECIPE:

Steps:

• Wash the sprouts under running water. Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each half into thin slices (about 1/8-inch thick) and toss with lemon juice in a large bowl.
• In a large frying pan, heat the olive oil over high heat almost to the smoking point. Stir in the hashed sprouts with the minced garlic and poppy seeds.
• Add the white wine and cook for about 3 to 4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy.
• Reduce the heat to low, season with salt and pepper; cook for 1 additional minute.
• Remove from heat and transfer to a warm bowl and serve.
• Makes 4 to 6 servings.
• 4 servings (per serving) = 12 carb grams, 8.3 fat grams, 136 calories6 servings (per Serving) = 8 carb grams, 5.6 fat grams, 91 calories

SHAVED BRUSSELS SPROUTS SALAD WITH POPPY SEED DRESSING

Steps:

• For the poppy seed dressing: Place the yolks in a large bowl with 1 tablespoon of the vinegar. While whisking constantly, pour in the canola oil as slowly as possible. Add the honey, mustard, garlic powder, black pepper and remaining vinegar and whisk until mixed. Stir in the poppy seeds and salt.
• For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to serve.

HASHED BRUSSELS SPROUTS WITH POPPY SEEDS

Steps:

• Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl. Add the lemon juice and toss.
• Heat the olive oil in a saute pan almost to the smoking point. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds. Add the white wine and toss for about 3 minutes. The sprouts should be bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 minute. Serve immediately.