Hashed Brussels Sprouts With Poppy Seeds 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

HOW TO MAKE HASHED BRUSSELS SPROUTS WITH POPPY SEEDS AND LEMON |

Steps:

• In a large mixing bowl, combine the Brussels sprouts with the lemon juice.
• In a large skillet over medium-high heat, warm the olive oil. When the oil is hot, stir in the Brussels sprouts, garlic and poppy seeds and cook. Add the white wine and continue stirring until the sprouts are bright green and just tender, about 3 to 5 minutes. Remove from heat and season with salt and pepper. Transfer to a platter and serve.

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 LEMON

Steps:

• Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them 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 use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
• When ready to serve, heat oil and butter over high heat in a 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, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
• Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

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.

HASHED BRUSSELS SPROUTS WITH LEMON + POPPY SEEDS (VEGAN, GLUTEN FREE)

Steps:

• Using a mandoline or very sharp knife, slice Brussels sprouts to an 1/8 inch thickness. They will be all different shapes and sizes, don't worry. This isn't about perfection.
• Heat 2 Tbsp olive oil in a large saute pan over medium-low heat.
• Once oil is warm, add diced onion and minced garlic with a pinch of salt.
• Cook, stirring, for 2-3 minutes until softened.
• Add in the sliced Brussels sprouts along with 1/2 tsp of Kosher salt and toss to coat.
• Add in the lemon zest and juice and cook, stirring, for about 3 minutes until just softened.
• Lastly, add in poppy seeds and cook for 30 seconds before removing from the heat.
• Taste for seasoning and add 1/2 tsp salt if desired.
• Top the whole pan with parsley and spoon into a large platter.
• Enjoy!

SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS

Steps:

• Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon juice and toss with brussels sprouts in a medium bowl.
• Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more.

HASHED BRUSSELS SPROUTS WITH LEMON ZEST

Steps:

• 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. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)
• As you work, transfer slices into bowl with lemon juice.
• When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).
• 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. (I think we browned a bit more as per picture.).
• 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.