HASHED BRUSSELS SPROUTS WITH LEMON ZEST
Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006.
Provided by Kumquat the Cats fr
Categories Greens
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place lemon juice in large bowl.
- Cut bottoms off sprouts and discard.
- Halve sprouts lengthwise and thinly slice crosswise.
- The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)
- As you work, transfer slices into bowl with lemon juice.
- When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).
- Heat oil and butter over high heat in skillet large enough to hold all sprouts.
- When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.).
- Add wine and sprinkle with salt and pepper.
- Cook, stirring, 1 minute more.
- Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
- Transfer to serving bowl; sprinkle with remaining zest and serve.
Nutrition Facts : Calories 72.3, Fat 3.6, SaturatedFat 1, Cholesterol 3, Sodium 27.9, Carbohydrate 7.9, Fiber 2.7, Sugar 1.9, Protein 3
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