Tante Marie's Hashed Brussel Sprouts

Source: Tante Marie's Cooking School

2 lbs. large Brussel sprouts
juice of a lemon
4 Tbs. butter or olive oil
1/3 cup white wine
salt and freshly ground pepper to taste

Cut the stems from the Brussel sprouts and remove the outer tough
leaves. Drop them through the slicing blade of an electric food
processor. Toss with the lemon juice in a large bowl.

Heat the olive oil in a sauté pan over high heat, stir in the hashed
sprouts. Add the white wine and continue stirring for about 3
minutes, until the sprouts are bright green and barely crunchy.
Reduce the heat to low, season with salt and pepper, and cook for
one more minute. Serves 8.