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Hashed Brussels Sprouts with Poppy Seeds and Lemon
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Check out more of Linda's Brussels Sprouts Recipes. Hashed Brussels Sprouts with Poppy Seeds & Lemon
1 pound large Brussels Sprouts
In a large frying pan, heat the olive oil over high heat almost to the smoking point. Stir in the hashed sprouts with the 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.
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