MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hashed Brussels Sprouts With Lemon
Categories: Vegetables, Citrus, Wine, Herbs
Yield: 10 Servings
2 tb Fresh squeezed lemon juice;
- more to taste
1 Lemon; grated zest of
3 lb Brussels sprouts
2 tb Olive oil
2 tb Butter
3 cl Garlic; minced
2 tb Black mustard seeds, cumin
- seeds, or poppy seeds
1/4 c Dry white wine or vermouth
Salt & pepper
Place lemon juice in a large bowl. Cut bottoms off sprouts, and
discard. Working in batches, use a food processor fitted with the
slicing blade to cut sprouts into thin slices. If cutting by hand,
halve sprouts lengthwise, and thinly slice them crosswise. The
slices toward the stem end should be thinner, to help pieces cook
evenly. As you work, transfer slices into bowl with lemon juice.
When all sprouts are sliced, toss them in juice and use your
fingers to separate leaves. Recipe can be prepared to this point
and refrigerated, covered, for up to 3 hours.
When ready to serve, heat oil and butter over high heat in a
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, but still bright green and crisp,
about 4 minutes. Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper. Cook, stirring,
1 minute more. Turn off heat, add salt and pepper to taste, and
more lemon juice if desired. Stir in the lemon zest, reserving a
little for top of dish. Transfer to a serving bowl, sprinkle with
remaining zest and serve.
Recipe by Michael Romano & Danny Meyer
Adapted by: Julia Moskin
Recipe FROM:
https://cooking.nytimes.com
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