Way before the debut of the Food Network, PBS featured cooking shows on Saturdays. I used to plop down in the morning and watch one show after another until I was forced to get up and feed or bathe myself. This was my reward for the ridiculously long work weeks I put in back then.
One of my favorite shows was hosted by Nathalie Dupree – her dishes showcased a certain Southern flair which reminded me of home when I was living in Boston. This technique of braising, then sautéing Brussels sprouts comes from one of her cookbooks.
I’d had Brussels sprouts with lemon before, but it never occurred to me to cook them with poppy seeds. It’s really a great combination – the acidity of the lemon and the nutty fruity taste of the poppy seeds blend beautifully.
Brussels Sprouts with Poppy Seeds and Lemon
Adapted from Comfortable Entertaining by Nathalie Dupree
1 pound Brussels sprouts
1 cup vegetable broth
1 tablespoon olive oil
2 cloves garlic, finely minced
grated zest from 1/2 lemon
1/2 tablespoon poppy seeds
freshly ground pepper
Trim the Brussels sprouts by cutting off the stems and removing any loose outer leaves. Cut each in half lengthwise.
Heat the broth in a saucepan and add the sprouts. Cook until the sprouts are bright green, but still crunchy (about 5 minutes). Drain. Can be made ahead to this point.
Heat olive oil in a skillet over medium heat. Add the garlic and cook until it softens, about 2 minutes. Add the Brussels sprouts, lemon zest and poppy seeds. Season with salt and pepper. Cook and stir for another minute or so, until the sprouts have warmed up. Serve immediately.
Makes 4 servings
Per serving: 93 calories, 4g fat (1g sat), 0mg cholesterol, 64mg sodium, 12g carb, 5g fiber, 4g sugar, 4g protein
Nutritional Analysis: Brussels sprouts are a good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, Manganese, Riboflavin, Iron, Magnesium and Phosphorus. (Source: nutritiondata.com)