RECIPE: HASHED BRUSSELS SPROUTS WITH LEMON ZEST (HARPERCOLLINS, 1994)
Steps:
- 1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. 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 separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) 2. 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 might brown slightly. 3. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
elles eddits
[email protected]Thanks for sharing this recipe!
Brianda Hernandez
[email protected]I'm going to try this recipe next time I have Brussels sprouts on hand.
Lilly Baxley
[email protected]These Brussels sprouts are a healthy and delicious side dish.
Isah Gambo Turaki
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
Nischol Magar
[email protected]This recipe is a great way to use up leftover Brussels sprouts.
Ruhol Md Ruhol
[email protected]I'm not a fan of Brussels sprouts, but I thought this recipe was pretty good.
Akitwine Saul
[email protected]Meh.
Mpakoeng Metsing
[email protected]I'm not sure what all the fuss is about. These Brussels sprouts were just average.
Daniel Kulbe
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Awn Zone
[email protected]I followed the recipe exactly, but my Brussels sprouts didn't turn out crispy. What did I do wrong?
Pehlaj Pehlaj kumar
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
Haider Roy
[email protected]These Brussels sprouts were a little too bitter for my taste.
Yassine Elkhattab
[email protected]I'm definitely going to try this recipe. It looks so good.
Timileyin Samuel
[email protected]Yum! These Brussels sprouts are a great way to get your veggies in.
Manwar Husain
[email protected]These Brussels sprouts are so crispy and delicious. I could snack on them all day long.
Thapelo Rangata
[email protected]I love the way the lemon zest brightens up this dish. It's a great way to add some freshness to a winter meal.
VET BUGG
[email protected]This dish was easy to make and packed with flavor. I served it as a side dish with roasted chicken, and it was a perfect complement.
Adil Raza
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. The sprouts were crispy on the outside and tender on the inside, and the lemon zest added a delicious zing.
Glen Clementi
[email protected]These hashed Brussels sprouts were a hit at our dinner party! I loved the combination of flavors and textures, and the lemon zest really brightened up the dish.