HASHED BRUSSEL SPROUTS WITH LEMON NYT
Steps:
- PREPARATION 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.
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Rai waqas Waqas kharal
r_kharal41@aol.comThese sprouts were amazing! I've never had them like this before. The lemon-butter sauce was the perfect touch.
Da rabab Ghag777
r_da@gmail.comI thought this recipe was just okay. The sprouts were a bit overcooked and the lemon-butter sauce was a bit bland.
Ig Moon
ig_m16@gmail.comThis recipe was a great way to use up some leftover brussels sprouts. They were easy to make and turned out really tasty.
soyoto channel
soyoto@hotmail.comNot a fan. The sprouts were mushy and the lemon-butter sauce was too oily.
Enuoyibo Favour
enuoyibo-f20@hotmail.comThese sprouts were delicious! I loved the crispy texture and the lemon-butter sauce was perfect. I will definitely be making these again.
Habib Rhman Habibi
r15@hotmail.comThis recipe was a bit too tart for my taste. I think I would have preferred it with less lemon juice.
Md Anikur
anikurmd@gmail.comMeh. I thought this recipe was just okay. The sprouts were a bit bland and the lemon-butter sauce didn't really do anything for me.
Matthew Whitebuffalo
whitebuffalo17@gmail.comI've made this recipe several times now and it's always a crowd-pleaser. The sprouts are crispy and flavorful, and the lemon-butter sauce is divine.
Abdulaziz Yakubu
yabdulaziz@hotmail.comNot bad! I wasn't sure how I'd like brussels sprouts with lemon, but it actually worked really well!
Rajen Yadav
yadav.r42@aol.comFollowed the recipe to the letter and the sprouts turned out great! A bit time-consuming to make, but worth the effort.
George Ricks
g.ricks38@yahoo.comThese sprouts were a hit at our dinner party! They had a lovely balance of flavors and the lemon added a nice brightness. I will definitely be making these again.