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HASHED BRUSSELS SPROUTS WITH LEMON ZEST

By

ADAPTED FROM "THE UNION SQUARE CAFE
COOKBOOK," BY MICHAEL ROMANO
AND DANNY MEYER
TIME: 25 MINUTES
YIELD: 8 TO 12 SERVINGS

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Ingredients

  • 2 tablespoons freshly squeezed lemon juice, more to taste
  • Grated zest of 1 lemon
  • 2 to 3 pounds brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 tablespoons black mustard seeds,
  • cumin seeds or poppy seeds
  • 1/4 cup dry white wine or vermouth
  • Salt and pepper to taste

Details

Preparation

Step 1

1. 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.)

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 may
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 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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