Wednesday, November 14, 2012

Hashed Brussels Sprouts: A Twist on Tradition Thanksgiving

Behold the Brussels Sprout by Ashley Gartland

Photograph by © John Valls, excerpted from Dishing Up® Oregon

Before you start your attack on the much-maligned Brussels sprouts, let me say this: I know they are stinky and sulfurous. They are the red-headed stepchild of the produce aisle, an ingredient shrouded in many decades’ worth of bad memories and misinformed opinions. I wasn't subjected to them as a child, but I know they are the terror of the table for many of you.

But as an adult, I’ve learned that when you cook Brussels sprouts properly and pair them with equally bracing ingredients - like a pungent coarse-ground mustard - they shine. Try them this way, and you'll forget the mushy sprouts of your past and actually find yourself craving the things.

Proper cooking, in my opinion, starts with proper prepping, so we're going to start this recipe off by hashing those little green spheres. Throw the strips in a smoking hot skillet with a bit of white wine, olive oil, and butter, and they'll turn silky without losing their delicate crunch. Then finish the side dish with a bit of salt and black pepper and that aforementioned mustard, and you too will develop a soft spot for sprouts.

Hashed Brussels Sprouts

4 Servings

1 pound Brussels sprouts, trimmed
11/2 tablespoons apple cider vinegar 
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons dry white wine 
1 tablespoon coarse-ground Dijon mustard
Salt and freshly ground black pepper

  1. Rinse the Brussels sprouts in cold water in a large bowl. Drain and halve lengthwise. Slice each of the wedges into 1/8-inch strips and toss with the vinegar in a medium bowl.
  2. Warm the butter and olive oil in a large skillet over high heat until the butter melts. Lower the heat to medium and add the sprouts. Cook, stirring occasionally, until the sprouts have wilted slightly but are still bright green and slightly crisp, about 4 minutes.
  3. Add the wine and continue cooking the sprouts over medium heat, stirring occasionally, for 1 minute longer. Remove the skillet from the heat. Stir in the Dijon mustard until well combined. Salt and pepper to taste. Transfer the sprouts to a serving bowl and serve immediately.
Excerpted from Dishing Up® Oregon © 2011 by Ashley Gartland. All rights reserved.

Go to A Twist on Tradition Thanksgiving Menu for more great Thanksgiving recipes.

No comments: