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.

Photography: Aubrie Pick