Thursday, January 22, 2009

Brussels Sprouts Hash

1 lb large Brussels sprouts
1 tbl lemon juice
1 tbl olive oil
2 garlic cloves, minced
1 tbl poppyseeds
1/4 c. white wine
1/4 tsp salt
1/8 tsp pepper

Stem the sprouts and whiz them in a food processor. Toss with the lemon juice in a large bowl.

Heat the olive oil in a large skillet over high heat. Stir in the sprouts, garlic, and poppyseeds. Add the wine and cook, stirring constantly, for 3 minutes, until the sprouts are bright green but not soft. Reduce heat to low, add salt and pepper, cook 1 minute.

4-6 servings

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