Recipe by Kumquat the Cat's friend
Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006.
Top Review by Maito
This is definitely the best way to prepare brussel sprouts -- thinly sliced and sauteed. If you weren't vegetarian, bacon would be divine with this. I left out the seeds and squeezed lemon and drizzled a tiny bit of truffle oil over it at the table. Thanks, Kumquat!
- 2 tablespoons fresh lemon juice, plus
- 1 lemon, zest of, grated
- 2 lbs Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 2 tablespoons black mustard seeds or 2 tablespoons poppy seeds
- 1⁄4 cup dry white wine or 1⁄4 cup vermouth
- salt and pepper, to taste
Directions See How It's Made
- Place lemon juice in large bowl.
- Cut bottoms off sprouts and discard.
- Halve sprouts lengthwise and thinly slice crosswise.
- The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)
- 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 up to this point and refrigerated, covered, for up to 3 hours.).
- Heat oil and butter over high heat in 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, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.).
- Add wine and sprinkle with salt and pepper.
- Cook, stirring, 1 minute more.
- Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
- Transfer to serving bowl; sprinkle with remaining zest and serve.