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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lemon juice in large bowl. | 2. Cut bottoms off sprouts and discard. | 3. Halve sprouts lengthwise and thinly slice crosswise. | 4. The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.) | 5. As you work, transfer slices into bowl with lemon juice. | 6. When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.). | 7. Heat oil and butter over high heat in skillet large enough to hold all sprouts. | 8. When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.). | 9. Add wine and sprinkle with salt and pepper. | 10. Cook, stirring, 1 minute more. | 11. Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish. | 12. Transfer to serving bowl; sprinkle with remaining zest and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon zest	1		grated	-	-	-	-
brussels sprout	2	lbs		390.0899	81.1931	30.6629	2.7216
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
black mustard seed	2	tablespoons		-	-	-	-
white wine	1/4	cup		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.