Brussels Sprouts With Lemon and Poppy Seeds
Out of curiosity this morning, I wanted to see how a brussels sprout plant look like. (Daniel just shook his head). This may seem naïve to some but I don’t have green fingers and doesn’t have a natural inclination towards gardening. I leave the veggie patch to Daniel and enjoys the results of his labour with him.
I went to my friend Google and found some interesting facts. There’s two things that I would like to share with you.
- Unlike most vegetables, Brussels sprouts are high on protein.
- They have three times the Vit C levels of an orange. Four to six sprouts contain the adult daily requirements for vitamin C.
With this recipe Alexander and Lara went back for seconds. That was a first for Brussels sprouts.
|500 gr||Brussels sprouts, fresh, trimmed and finely sliced|
|15 ml (1 tblsp)||Butter|
|15 ml (1 tblsp)||Olive Oil|
|Salt and freshly ground black pepper|
|1 clove||Garlic, minced|
|10 ml (2 teasp)||Poppy Seeds|
|60 ml (¼ c)||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.