From the menu of . . . Leon’s Full Service, 131 E. Ponce de Leon Ave., Decatur. 404-687-0500, www.leonsfullservice.com
Q. My boyfriend and I just had lunch at Leon's in Decatur. We tried the Brussels sprouts hash on the recommendation of a friend and it was delicious! This was amazing to us since we have never liked Brussels sprouts. Do you think they would share the recipe?
Margaret Shaw, Decatur
Q. My family loves Leon's Full Service and had a fantastic side dish for dinner several months ago, Brussels sprouts with apple and possibly fennel. It was very vinegary and delicious and I would love to make it at home. My kids actually love Brussels sprouts. Thanks for your help!
Jessica Wright, Atlanta
A. If “From the menu of ..” gets two requests for a Brussels sprouts recipe, you know it’s got to be great. Chef Eric Ottensmeyer sent us this version that serves four; and after testing it, we have to agree, it’s delicious. Hand chopping those sprouts is a lot of work, but the result is worth the effort. Ottensmeyer told us, “This dish was on our menu for about six months before we thought to use the Robot Coupe to prep the Brussels. [That’s] 10 to 12 pounds per day cut by hand!” He concedes that you may also use a food processor if you prefer.
Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.
Leon’s Brussels Sprout Hash
Hands on: 40 minutes
Total time: 40 minutes
Serves: 4
1 pound Brussels sprouts, rinsed, dried, ends removed
1/4 pound bacon, diced
2 tablespoons unsalted butter
1 sweet onion, thinly sliced
1 Fuji apple, peeled and diced
2 tablespoons apple cider vinegar
1 cup low-sodium vegetable stock
Salt and pepper
Cut sprouts in half and thinly slice. Set aside.
In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Set cooked bacon aside.
Drain fat from skillet and reserve for another use. Turn heat to medium-high and add butter. When butter stops foaming, add onions and cook until they begin to brown, about 7 minutes. Add sliced sprouts and toss. Continue cooking until sprouts begin to brown, then add apple. Stir in vinegar and scrape up browned bits from the bottom of the skillet. Add stock and cook until liquid is almost completely reduced, about 5 minutes. Add reserved bacon. Taste for seasoning and serve hot.
Per serving: 341 calories (percent of calories from fat, 52), 18 grams protein, 28 grams carbohydrates, 8 grams fiber, 20 grams fat (9 grams saturated), 40 milligrams cholesterol, 609 milligrams sodium.
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