Hashed Brussels Sprouts with Lemon
Dad, who loves rutabagas, parsnips, kale, collard greens, and all manner of cabbage, has never had an affinity to that particular vegetable. Probably because if you overcook them, brussels sprouts can be rather unpleasant.
However, cooked well, they are nutty in flavor and delicious as a side dish. I adapted the recipe to serve four, and added a little more butter to balance the acidity from the lemon juice. Dad heartily endorses this recipe (he finished his plate and even had seconds!)
NYT recipe adapted from The Union Square Cafe Cookbook by Michael Romano and Danny Meyer
- 1 pound brussels sprouts, tough or wilted outer leaves peeled off and discarded
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp olive oil
- 4 teaspoons butter
- 1 garlic clove, minced
- 1 Tbsp black mustard seeds or poppy seeds
- 2 Tbsp vermouth or dry white wine
- 1 Tbsp lemon zest
- Salt and pepper to taste.
1 Place lemon juice in a large bowl. Cut the bottoms off of the brussels sprouts, and discard. Cut the sprouts in half lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts.
As you work, transfer the slices into a bowl with lemon juice. When all of the sprouts are sliced, toss them in the lemon juice and separate the leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2 Heat the oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add the brussels sprouts, garlic and mustard or poppy seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.
3 Add the vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.