Chef Jessica Koslow’s Gluten-Free Brussels Sprouts and Leeks Cacio e Pepe Recipe

SERVES 8 You’ve never had brussels sprouts like these by Jessica Koslow of LA’s famed Sqirl restaurant. From the looks of them, you’d anticipate a light salad-like side—but they’re the exact opposite. The sprouts are shaved, cooked al dente in a generous coating of leek-flavored butter, then seasoned with poppy seeds, Parmesan, and black pepper. FYI, you can shave the brussels sprouts in a food processor fitted with the shaving attachment or cut into thin strips by hand.

1 cup (2 sticks) unsalted butter

1 leek, white and light green parts, thinly sliced

Kosher salt and freshly ground pepper

8 cups shaved brussels sprouts (from about 60 brussels sprouts)

2 tablespoons poppy seeds

1⁄2 cup shaved Parmesan cheese

Juice of 1⁄2 lemon

In your largest skillet over medium-low heat, melt 1⁄2 cup of the butter. Add 11⁄2 tablespoons water. Add the leek and 1⁄2 teaspoon salt and cook slowly, stirring often, until cooked through, 10 to 12 minutes. Transfer the leek with juices to a bowl.

In the same skillet over medium-low heat, melt the remaining 1⁄2 cup butter. Add 1 1⁄2 tablespoons water. Add the brussels sprouts and 1 teaspoon salt and cook, stirring often, until softened, about 15 minutes. Stir in the leek with juices, poppy seeds, 2 tablespoons of the cheese, the lemon juice, and a sprinkle of salt. Heat until warmed through.

Transfer to a serving bowl, sprinkle with the remaining cheese and a heavy grinding of freshly ground pepper, and serve.

Get more of Jessica Koslow’s delish holiday recipes that affordably feed crowds and stay spectacular while sitting around at room temperature in the print or digital issue of GFF Magazine Fall 2016.

Photography: Aubrie Pick

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