RECIPE: 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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Prem Chopra
[email protected]Overall, this is a great recipe for hashed Brussels sprouts. The lemon zest and rosemary add a nice flavor, and the Brussels sprouts are cooked perfectly.
Seth Harper
[email protected]I followed the recipe exactly, but my Brussels sprouts turned out a little bit too salty. I think I'll use a little less salt next time.
Curvaceous Gloria
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I had some leftover from a holiday dinner, and this was the perfect way to use them up.
Jay Smith
[email protected]I'm always looking for new and interesting ways to cook vegetables, and this recipe definitely fits the bill. The Brussels sprouts were delicious, and the lemon zest and rosemary added a nice touch.
Tombra Kuete
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the crispy Brussels sprouts.
Aryanvai Shuvo
[email protected]I made this recipe for a potluck, and it was a big hit. Everyone loved the unique flavor of the Brussels sprouts.
Athanasius Hall
[email protected]I was looking for a new way to cook Brussels sprouts, and this recipe fit the bill. The Brussels sprouts were tender and flavorful, and the lemon zest and rosemary added a nice touch.
Mandira Mahato
[email protected]This recipe is a keeper! I'll definitely be making it again.
OP GAMES
[email protected]I've made this recipe several times, and it's always a hit. It's a great side dish for any occasion.
K Joanitah
[email protected]This dish is so simple, but it's packed with flavor. I love the combination of the Brussels sprouts, lemon zest, and rosemary.
Dungledingus Tootle
[email protected]I'm not a big fan of Brussels sprouts, but this recipe changed my mind. The lemon zest and rosemary really made a difference.
Abhi Aryal
[email protected]Loved this recipe, but I added some chopped bacon for extra flavor.
Luz Angel Princess
[email protected]I followed the recipe exactly, but my Brussels sprouts turned out a little bit too salty. I think I'll use a little less salt next time.
Md Nurnobie
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I had some leftover from a holiday dinner, and this was the perfect way to use them up.
Musa Ahmed
[email protected]The Brussels sprouts turned out perfectly tender and flavorful. I loved the crispy edges.
Hussain Zahedi
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Mdsobuj Bd
[email protected]These hashed Brussels sprouts were a hit at our dinner party! The lemon zest and rosemary added a delightful flavor that really brightened up the dish. I will definitely be making this again.