Description
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.
Ingredients
- Fresh Lemon Juice
- Lemon, Zest Of
- Brussels Sprouts
- Olive Oil
- Butter
- Garlic Cloves
- Black Mustard Seeds
- Dry White Wine
- Salt And Pepper
Instructions
- 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
- As you work, transfer slices into bowl with lemon juice
- When all sprouts are sliced, toss them in juice and separate leaves
- 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
- 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