In trying to figure out how to address what kind of things everyone wanted me to write, what people wanted me to include in these blog posts, it was a tradeoff between walking the traditional line and coming up with something a little bit different. A few times during the holidays, my mom has made these brussels sprouts with a lemon poppyseed dressing, and they turn out delicious. Without further comment, here is the recipe:

5 T. light olive oil
3 T. fresh lemon juice
1 1/2 t. poppy seeds
1 t. minced garlic
1/2 t. Dijon mustard
1/4 t. salt
pinch cayenne pepper
1 egg
8 carrots, sliced into 1/2 inch thick coins
1 lb. fresh Brussels sprouts, trimmed (peel outer layer, slice X in the stalk)
1 T. chopped green onions (optional)

Whisk oil, lemon juice, poppy seeds, garlic, mustard, salt, and cayenne pepper together until well blended. Gently heat sauce over low heat until warm. In separate bowl, break and beat egg until homogenous. and whisk in the sauce a spoonful at a time to temper egg and prevent curdling.

Steam carrots and Brussels sprouts until tender-crisp; drain. Toss with sauce.
Serve hot or at room temperature, sprinkled with green onions. Serves 4-6.

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