Hashed Brussels Sprouts With Poppy Seeds And Lemon Recipes

HASHED BRUSSELS SPROUTS WITH POPPY SEEDS AND LEMON RECIPE:

Steps:

• Wash the sprouts under running water. Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each half into thin slices (about 1/8-inch thick) and toss with lemon juice in a large bowl.
• In a large frying pan, heat the olive oil over high heat almost to the smoking point. Stir in the hashed sprouts with the minced garlic and poppy seeds.
• Add the white wine and cook for about 3 to 4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy.
• Reduce the heat to low, season with salt and pepper; cook for 1 additional minute.
• Remove from heat and transfer to a warm bowl and serve.
• Makes 4 to 6 servings.
• 4 servings (per serving) = 12 carb grams, 8.3 fat grams, 136 calories6 servings (per Serving) = 8 carb grams, 5.6 fat grams, 91 calories

SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS

Steps:

• Finely chop the Brussels sprouts into small pieces with a knife or shred in a food processor.
• Transfer to a large bowl. Add the lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the Brussels sprouts and refrigerate them for several hours until you're ready to cook them.
• Heat the butter and oil in a large saute pan over medium heat. Cook the Brussels sprouts until they begin to soften, 2 minutes. Add the garlic, 1/2 teaspoon salt, lemon zest and poppy seeds and cook, 2 minutes.
• Add the chicken stock and cook the sprouts are tender but still crisp, 1 minute.

HASHED BRUSSELS SPROUTS WITH POPPY SEEDS

Steps:

• Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl. Add the lemon juice and toss.
• Heat the olive oil in a saute pan almost to the smoking point. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds. Add the white wine and toss for about 3 minutes. The sprouts should be bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 minute. Serve immediately.