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I read this recipe in the local magazine about food. Supposedly it is the most requested recipe from a well known restaurant in this city.
Here it is called Hashed Brussel Sprouts. From a BTD perspective I'd say it best suits bloodtype A but as we all are aware substitutes are made all the time with recipes and they are still good.
The recipe is for 1 lb. of brussel sprouts which feeds about four people. I made it for myself and used about a third of a pound and I "eyeballed the rest of the ingredients". So if anyone would like to try it as a "change in the regular menu" please do so accordingly.
2 ounces olive oil 1 lb. of brussel sprouts shredded (I didn't shred them I just chopped them into small pieces. 1 teaspoon poppy seeds * 1 tablespoon roasted garlic puree ** 2 ounces of butter kosher salt and pepper
In a sauce pan on high heat*** add olive oil and when it starts to smoke add the hashed brussel sprouts. Toss them in the pan to start them browning. Add the poppy seeds, salt and pepper, butter, and roasted garlic puree. Serve immediately!
*poppy seeds are a neutral in the BTD for A's. They seem to be an avoid for all other bloodtypes as far as I can determine. I don't know at this time what you would substitute but there are creative alternatives for sure. They didn't seem essential overall but for some reason they seemed a necessary ingredient for flavor.
Note to self: measure out the poppy seeds. If you shake them from the bottle through those holes you will get more then you bargained for. (extra flossing later)
**I bought roasted garlic cloves and chopped them with a sharp knife. To puree supposedly just put them in a food processor and add enough olive oil but I didn't do that.
*** note about high heat. following the directions to the letter sometimes isn't a great idea unless you work in a restaurant. The electric stove heated the oil very quickly and when I added the chopped brussel sprouts the oil "spit in every direction". So I quickly turned down the heat and continued to toss the sprouts.
It is a very quick and easy recipe and for me a welcome addition to how to cook with vegetables.
I would have to leave out the poppy seeds. And I would work with med-low heat so that the olive oil would not overheat, which is unhealthy for us. And ghee instead of butter. Same recipe, yes? Just a little tweak here and there!
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