Author Notes
This was the recipe I made, along with a duck stew, for my parents when Eric and I told them we were getting married. It was a complete Danny Meyer menu and the hospitality worked like a charm. We are still married 16 years later and my sister-in-law requests the hash every Thanksgiving. —luvcookbooks
Ingredients
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2
brussel sprout stalks
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2 tablespoons
olive oil
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2
garlic cloves, chopped
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1 tablespoon
poppy seeds
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1/4 cup
chicken stock
Directions
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Remove sprouts from stalks.
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Halve each sprout and place cut side down on cutting board. Cut length ways into thin ribbons.
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Heat the olive oil until shimmering in a large saute pan. Add the garlic, brussel sprouts and poppy seeds and stir fry for about 30 seconds. Add the chicken stock and stir fry for an additional 3 to 4 minutes. The sprouts will still crunch a little, independent of the poppy seeds, and their color will still be bright.
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Season to taste with salt and pepper. Serve as an accompaniment. Enjoy!
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