Best 2 Union Square CafÉs Hashed Brussels Sprouts With Poppy Seeds And Lemon Recipes

Elevate your culinary skills and tantalize your taste buds with the delectable union square cafÉ's hashed brussels sprouts with poppy seeds and lemon. This innovative and flavorful dish reimagines the humble brussels sprouts, transforming them into a delightful symphony of textures and flavors. Get ready to embark on a culinary journey where crispy, caramelized brussels sprouts meet the tangy zest of lemon and the nutty crunch of poppy seeds, creating a dish that is both visually appealing and utterly irresistible.

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HASHED BRUSSELS SPROUTS WITH LEMON

Hashed Brussels Sprouts With Lemon image

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Provided by Julia Moskin

Categories quick, side dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

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

Steps:

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.)
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.
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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams

HASHED BRUSSELS SPROUTS WITH POPPY SEEDS

Hashed Brussels Sprouts With Poppy Seeds image

Provided by Sara Rimer

Categories side dish

Time 10m

Yield Ten servings

Number Of Ingredients 7

Ingredients

3 pints large brussels sprouts (2 pounds)
Juice of 1 lemon
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons poppy seeds
1/2 cup white wine
Salt and freshly ground pepper to taste

Steps:

Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl. Add the lemon juice and toss.
Heat the olive oil in a saute pan almost to the smoking point. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds. Add the white wine and toss for about 3 minutes. The sprouts should be bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 minute. Serve immediately.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 271 milligrams, Sugar 2 grams

Tips:

Choose small Brussels sprouts: Smaller sprouts are more tender and cook more evenly.
Trim and halve the sprouts: Cut them in half lengthwise, removing any tough outer leaves.
Use a combination of cooking methods: Hashing the sprouts in butter gives them a nice golden-brown crust, while roasting them in the oven helps to caramelize the sugars and bring out their natural sweetness.
Season the sprouts well: Use a generous amount of salt, pepper, and garlic powder to enhance their flavor.
Add some crunch: Adding some chopped walnuts or almonds to the sprouts gives them a nice textural contrast.
Garnish with fresh herbs: Chopped parsley, chives, or tarragon add a fresh, bright flavor to the dish.

Conclusion:

Union Square Cafe's Hashed Brussels Sprouts with Poppy Seeds and Lemon is a delicious and versatile side dish that can be served with a variety of main courses. The sprouts are crispy on the outside and tender on the inside, with a slightly sweet and tangy flavor. The poppy seeds and lemon add a nice finishing touch, making this dish a real crowd-pleaser.