Shredded Brussels Sprouts With Lemon and Poppy Seeds
"Brussels sprouts were always a favorite of mine, but my mother would steam them so they were a little limp by the time they got to the table," says Catherine McCord, the founder of Weelicious, a Web site with easy, kid-friendly recipes for busy parents, who created this side dish. "Shredding makes them beautiful and lacy so they're not damp little orbs of cabbage. I added poppy seeds and garlic for nutrition. I got my uncle, who's the toughest sell in the group, to try them, and now it's one of his favorite dishes."
Whole Living, November 2010
- 1 lemon
- 1 lb. brussels sprouts, stem ends trimmed, finely sliced
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 garlic clove, minced
- 2 teaspoons poppy seeds
- 1/4 cup low-sodium chicken stock
- 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.
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