11th December 2015
These hybrid beauties are my new obsession (I don’t get out much). A cross between Brussels sprouts and kale they are a wonderful new addition to the vegetable family. Apparently they have twice the amount of Vitamin C and B6 as a Brussels and I am guessing that, because they have a milder, sweeter taste they will be popular with even the Brussels sprout loathers. The dinky flowers steam in about 3 minutes and all you need do is toss them in some cold-pressed rapeseed oil or fruity olive oil and a bit of salt and lots of black pepper. In the photo below I’ve steamed the flower sprouts and tossed them with some roasted butternut squash, red onion and chorizo. In fact you could substitute them in most kale or standard sprout recipes and why not think about serving them on Christmas Day. Look for flower sprouts in Marks and Spencer, Waitrose and most branches of Sainsbury.
