Author Notes: We all need a detox recipe that will give us comfort, not discipline. Hashing combines the best of our favorite brussels sprout techniques — the loft of a raw shredded salad with the warmth and toasted edges of high-heat roasting or frying. It takes little time or planning to pull off, but gives us a light — but not too light — new favorite way to cook brussels sprouts. Recipe from Union Square Café Cookbook (HarperCollins, 1994) —Genius Recipes
Serves: 4 to 6
Ingredients
-
1
pound large brussels sprouts
-
Juice of 1/2 lemon
-
2
tablespoons olive oil
-
2
garlic cloves, peeled and minced
-
1
tablespoon poppy seeds
-
1/4
cup white wine
-
1/4
teaspoon kosher salt
-
1/8
teaspoon freshly ground black pepper
Directions
- Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl.
- Heat the olive oil in a sauté pan over high heat almost to the smoking point. Stir in the hashed sprouts with the garlic and poppy seeds. Add the white wine and continue stirring for about 3 minutes, until the sprouts are bright green and barely crunchy. Reduce the heat to low, season with salt and pepper, and cook for 1 additional minute. Transfer to a warm bowl and serve.
1 of 3
Photo by James Ransom
2 of 3
Photo by James Ransom
3 of 3
Photo by James Ransom