In my wanderings around the food blogosphere, I found a couple of discussions (at Smitten Kitchen and Orangette) of a particular approach to cooking Brussels sprouts. I love sprouts cooked my usual way, but I’m always interested to try something new. I had intended to copy out the recipe, but then I stumbled across a copy of the Union Square Cafe Cookbook in a used bookstore and figured it was kismet. We tried it a couple nights ago alongside a roast chicken.
I will say a couple things here: this is a nice, really different way to eat sprouts – it’s bright and fresh tasting, and crunchy from the seeds – very unlike the bitter mushiness of a plain boiled sprout. If I still disliked sprouts, this might have changed my mind. However, having already been converted, I found that I missed the brown, caramelized crunchiness of my usual long sauteeing. Next time I’m going to try shredding the sprouts this way, but cooking them just with oil and garlic.
Hashed Brussels sprouts with poppyseeds and lemon
adapted from the Union Square Cafe cookbook
1 lb Brussels sprouts
juice of a small lemon
2 Tbsp olive oil
2 cloves garlic, chopped
1 Tbsp poppyseeds
1/4 cup white wine
salt & pepper
Trim the stems and any dirty leaves from the sprouts, cut the sprouts in half, and shred them with a sharp knife. Toss with the lemon juice in a bowl.
Get the oil good and hot in a large skillet and toss in the sprouts, garlic and poppyseeds. Stir it all up and add the wine. Cook until bright green but still crunchy, then reduce the heat and cook for a minute more. Toss with fresh black pepper and a sprinkle of fleur de sel. Serve.