Hashed Brussels Sprouts With Poppy Seeds Recipes

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HASHED BRUSSELS SPROUTS WITH POPPY SEEDS AND LEMON RECIPE:



Hashed Brussels Sprouts with Poppy Seeds and Lemon Recipe: image

Provided by What's Cooking America

Categories     Side Dish

Time 21m

Number Of Ingredients 8

1 pound large Brussels Sprouts*
2 tablespoons lemon juice, (freshly-squeezed)
2 tablespoons olive oil
3 garlic (cloves, minced)
1 tablespoon poppy seeds
1/4 cup white wine
Coarse salt
Black pepper, (freshly-ground)

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

HASHED BRUSSELS SPROUTS WITH LEMON



Hashed Brussels Sprouts With Lemon image

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Provided by Julia Moskin

Categories     quick, side dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams

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



How To Make Hashed Brussels Sprouts With Poppy Seeds And Lemon | image

Learn to make Brussels sprouts with lemon and poppy seeds.

Provided by Tasting Table Staff

Categories     Vegetable

Time 25m

Number Of Ingredients 7

1 pound Brussels sprouts--trimmed, halved lengthwise and sliced very thin
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons poppy seeds
¼ cup dry white wine
Salt and pepper, to taste

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



Shredded Brussels Sprouts With Lemon and Poppy Seeds image

Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

1 lemon
1 pound 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

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.

Nutrition Facts : Calories 74 g, Cholesterol 5 g, Fiber 16 g, Protein 3 g, Sodium 21 g

HASHED BRUSSELS SPROUTS WITH POPPY SEEDS



Hashed Brussels Sprouts With Poppy Seeds image

Provided by Sara Rimer

Categories     side dish

Time 10m

Yield Ten servings

Number Of Ingredients 7

3 pints large brussels sprouts (2 pounds)
Juice of 1 lemon
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons poppy seeds
1/2 cup white wine
Salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 271 milligrams, Sugar 2 grams

HASHED BRUSSELS SPROUTS WITH LEMON ZEST



Hashed Brussels Sprouts With Lemon Zest image

Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006.

Provided by Kumquat the Cats fr

Categories     Greens

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice, plus
1 lemon, zest of, grated
2 lbs Brussels sprouts
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
2 tablespoons black mustard seeds or 2 tablespoons poppy seeds
1/4 cup dry white wine or 1/4 cup vermouth
salt and pepper, to taste

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.

Nutrition Facts : Calories 72.3, Fat 3.6, SaturatedFat 1, Cholesterol 3, Sodium 27.9, Carbohydrate 7.9, Fiber 2.7, Sugar 1.9, Protein 3

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



Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free) image

Inspired by the Union Square Cafe in NYC, these light and bright Brussels sprouts will turn anyone into a fan.

Provided by krhashmore

Categories     Dinner     Side Dish     Vegetables

Number Of Ingredients 8

1 lb Brussels sprouts, cleaned
1/2 cup red or white onion, diced
2 garlic cloves, minced
Kosher salt
1 lemon, juiced and zested
2 tbsp extra virgin olive oil
2 tbsp poppy seeds
1/2 cup fresh parsley, for serving

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!

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