Hashed Brussels Sprouts With Lemon - 11g Carbs, 4g Fiber, 2g Sugar
From: Julia Moskin VIA New York Times
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.
Time: 25 min
Servings: 8 - 12
2 Tbsp freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 lb brussels sprouts
2 Tbsp olive oil
2 Tbsp butter
3 garlic cloves, minced
2 Tbsp black mustard seeds, cumin seeds, or poppy seeds
¼ cup dry white wine or vermouth
Salt and pepper, to taste
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 per Serving: 106 Calories, 5g Fat, 1g Saturated Fat, 0g Trans Fat, 3g Mono Fat, 6mg Cholesterol, 261mg Sodium, 11g Carbs, 4g Dietary Fiber, 2g Sugars, 4g Protein
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