Hashed Brussels Spourts
From The Union Square Café Cookbook by Danny Meyer and Michael Romano. For a tasty non-vegetarian version, add crispy bits of chopped bacon or pancetta to finished dish.
1 tbsp sesame seeds
1 lb (500g) large Brussels sprouts
Juice of ½ lemon
2 tbsp olive oil
2 cloves garlic, chopped
¼ cup dry white wine
Salt and freshly ground black pepper to taste
Toast sesame seeds in small dry skillet over medium-high heat, shaking often, until golden brown, about 3 to 5 minutes.
Trim stems from Brussels sprouts. Halve each sprout lengthwise; cut each half in thin slices. Add to bowl; toss with lemon juice.
Heat oil in large skillet over medium-high heat. Add Brussels sprouts, garlic and toasted sesame seeds; stir. Add wine; cook, stirring at intervals about 3 minutes or until sprouts are cooked but still a little crunchy. Reduce heat to low; add salt and pepper and cook about 1 minute. Transfer to warmed serving bowl.
Makes 4 to 6 servings.