Here at veganbungalow, we thought it would be nice to come up with a few recipes for some of the more unusual or underused vegetables, and first on our list was flower sprouts!
Flower sprouts seem to be around in more and more shops at the moment (mine were from Asda), they’re a cross between a brussel sprout and kale. They look like a looser leafed frilly brussel sprout, with purple bits! Very pretty. I completely forgot to take a photo of one raw I’m afraid… I’ll try to add one when I next buy some.
Unfortunately the purple colour does disappear a bit when you simmer them in water, I might try roasting them from raw next time to see if that preserves the colour.
They taste more of sprouts than kale, it’s a pleasant flavour with just a little hint of the bitterness that can be associated with sprouts.
For this recipe, I had roasted garlic to use up, and thought that with the lovely herbal flavour of marjoram and a little lemon juice I could make a great salad to take for lunch at work. It works equally well hot or cold.
makes two servings
200 g flower sprouts
150 g broccoli, cut into florets
250 g cooked rice (I actually used a sachet of mixed wholegrain rice and quinoa)
2 tbsp oil
4 small cloves roasted garlic
1 tbsp dried marjoram
salt and pepper
a squeeze of lemon juice
Preheat the oven to fan 180 c
Bring a large pan of water to the boil and add the flower sprouts and broccoli. Simmer for 3 minutes until partially cooked.
While the vegetables are cooking, put the oil, garlic and marjoram in a large roasting tray and smush the garlic around a little to break it up. Add the rice and vegetables and roast for 15 minutes. Remove from the oven, season with salt and pepper and squeeze the lemon juice over the top.