Author Notes: We all need a detox recipe that will give us comfort, not discipline. Hashing combines the best of our favorite brussels sprout techniques -- the loft of a raw shredded salad with the warmth and toasted edges of high-heat roasting or frying. It takes little time or planning to pull off, but gives us a light -- but not too light -- new favorite way to cook brussels sprouts. Recipe from Union Square Café Cookbook (HarperCollins, 1994) - Genius Recipes
Serves 4 to 6
- 1 pound large brussels sprouts
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon poppy seeds
- 1/4 cup white wine
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 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.
- Heat the olive oil in a sauté 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 minutes, until the sprouts are bright green and barely crunchy. Reduce the heat to low, season with salt and pepper, and cook for 1 additional minute. Transfer to a warm bowl and serve.
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