I never loved brussels sprouts. They always tasted just like little tiny cabbages, which I suppose is exactly what they are. Meh. At the risk of sounding like the kind of persons that thinks you can grow spaghetti in your garden, I confess that I had no idea brussels sprouts grew on stalks like this. I guess I never thought about how they grow, because at the grocery store they are already picked and ready. But now that we've been riding this fresh local vegetable kick for awhile, I see them in all of their weird, natural splendor.
So I was skeptical about trying a recipe in which they were the primary ingredient. It turned out to be really amazing, so for all of you other skeptics out there... this one's for you.
Shredded Brussels Sprouts with Lemon and Poppy Seeds
(original recipe from Whole Living)
- 1 tbsp lemon juice
- 1 lb brussels sprouts, finely sliced
- 1 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- sea salt and freshly ground pepper
- 1 garlic clove, minced
- 2 tsp poppy seeds
- 1/4 cup vegetable stock