Thin strips of Brussels sprouts, called a chiffonade, give the classic holiday vegetable a new look.
1 1/2 pounds Brussels sprouts, halved, cored
6 Tablespoons (3/4 stick) butter
1 Tablespoon fresh lemon juice
1 Tablespoon poppy seeds
Cut Brussels sprouts into thin (1/8 to 1/4 inch wide) shreds.
Melt butter in heavy large skillet over medium-high heat.
Add Brussels sprouts and toss until just beginning to wilt, about 5 minutes.
Add lemon juice and poppy seeds; toss to blend.
Season with salt and pepper.
I don't think this needs a whole Tablespoon of poppy seeds; so I usually use one to two teaspoons. I just sprinkle it over the pan and stir it in until they are well distributed.
This can be made a day or two ahead and reheated in the microwave or get it ready, turn it off and leave it on the stove to be turned on to reheat when everything else is ready.
A lot of people have told me they don't like Brussels sprouts and end up really loving this dish.
Posted by GourmetGal
December 21, 2010