HASHED BRUSSELS SPROUTS WITH LEMON ZEST (HARPERCOLLINS 1994)
Steps:
- 1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. 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 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 might 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 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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Mpho Victoria
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's a great way to use up leftover Brussels sprouts.
Nyasha Mhere
[email protected]These Brussels sprouts are a great way to get your kids to eat their vegetables. My kids loved the crispy texture and the sweet and tangy flavor.
Ange Fuka
[email protected]I made a double batch of these Brussels sprouts because I knew they would be a hit. I was right! Everyone loved them.
Lawrence Balele
[email protected]I'm not a huge fan of lemon zest, so I used orange zest instead. The orange zest gave the Brussels sprouts a bright, citrusy flavor.
Shawna Proctor
[email protected]I served these Brussels sprouts with a side of roasted chicken, and it was a perfect meal. The chicken and the Brussels sprouts complemented each other perfectly.
V S
[email protected]I roasted the Brussels sprouts instead of sautéing them, and they turned out great. The roasting process gave them a nice caramelized flavor.
Adenike Ifedayo
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. The Brussels sprouts were still delicious, even without the meat.
Mohid Mashfi
[email protected]I added a little bit of bacon to my Brussels sprouts, and it was amazing! The bacon added a smoky flavor that really took the dish to the next level.
Lineo Ntsitsi
[email protected]I made these Brussels sprouts exactly as the recipe said, and they turned out perfectly. I will definitely be making them again.
sukuryr tamangt
[email protected]I'm not a big fan of Brussels sprouts, but I actually enjoyed these. The lemon zest really helped to balance out the bitterness.
Cryssie Zann
[email protected]I've tried other hashed Brussels sprouts recipes before, but this one is by far the best. The combination of flavors is perfect.
Aylin Alfaro
[email protected]These Brussels sprouts are a great side dish for any meal. They're healthy, delicious, and easy to make.
Nicholas Burton
[email protected]I made these Brussels sprouts for my family, and they all loved them. Even my kids, who are picky eaters, ate them up.
Makayla Mollett
[email protected]The lemon zest really gives these Brussels sprouts a unique flavor. I've never had them like this before.
zizi Croes
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these Brussels sprouts without any problems.
Sawon islam Sawon islam
[email protected]These hashed Brussels sprouts were a hit at our dinner party! They were perfectly crispy on the outside and tender on the inside, with a subtle hint of lemon zest. I highly recommend this recipe.