Hashed Brussels Sprouts With Poppy Seeds & Lemon Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Brussel Sprouts, Large
1 tbsp: Poppy Seeds,
Juice Of 1/2 Lemon,
1/4 cup: White Wine,
2 tbsp: Olive Oil,
1/4 tsp: Kosher Salt,
2 Cloves: Garlic, peeled and
1/8 tsp: Black Pepper, freshly
-minced,
-ground,
Directions:
1. Cut the stems from the brussels sprouts and halve each one
lengthwise. Slice each half into thin slices, about 1/8 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
Source from luhu.jp
lengthwise. Slice each half into thin slices, about 1/8 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
Source from luhu.jp