Hashed Brussels Sprouts With Poppy Seeds
Published October 31, 1992
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 pints large brussels sprouts (2 pounds)
Juice of 1 lemon
¼ cup olive oil
4 cloves garlic, minced
2 tablespoons poppy seeds
½ cup white wine
Salt and freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
10 grams carbs; 111 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 278 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about ⅛-inch thick, and place in a large bowl. Add the lemon juice and toss.
- Step 2
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.
Private Notes
Comments
This online recipe needs to be updated to match the recipe NYT printed on 11/14/2021. It is a more detailed recipe and includes lemon zest, also a choice of black mustard seeds or cumin seeds instead of poppy seeds.
This online recipe needs to be updated to match the recipe NYT printed on 11/14/2021. It is a more detailed recipe and includes lemon zest, also a choice of black mustard seeds or cumin seeds instead of poppy seeds.
This was just okay. Poppy seeds didn’t add anything and it was missing some complexity of flavor. It’s a good method of cooking brussel sprouts quickly though.
love this! will convert every brussels sprout hater