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
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Ingredients
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1 pound
large brussels sprouts
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Juice of 1/2 lemon
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2 tablespoons
olive oil
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2
garlic cloves, peeled and minced
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1 tablespoon
poppy seeds
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1/4 cup
white wine
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1/4 teaspoon
kosher salt
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1/8 teaspoon
freshly ground black pepper
Directions
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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.
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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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