Hashed Brussels Sprouts With Lemon Zest

Brussel sprouts can be prepared up to point (5) and refrigerated, covered, for up to 3 hours.

For 10 people as a side dish:

  • 2 tablespoons freshly squeezed lemon juice, plus grated zest of 1 lemon
  • 1 kg Brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 tablespoons black mustard seeds or poppy seeds
  • a generious splash of  dry white wine or vermouth
  • Salt and pepper to taste.
  1.  Place lemon juice in a large bowl.
  2. Cut bottoms off sprouts, and discard.
  3. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.
  4. As you work, transfer slices into bowl with lemon juice.
  5. When all sprouts are sliced toss them in juice and separate leaves.
  6. When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts.
  7. When oil 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.
  8. Add wine, and sprinkle with salt and pepper.
  9. Cook, stirring, 1 minute more.
  10. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.
  11. Transfer to a serving bowl, sprinkle with remaining zest and serve.


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