Botanical name: Brassica oleracea
The Flower Sprout® is a brand new vegetable featuring a small green and purple sprout with curly leaves. The Flower Sprout® is a cross between two real 'Superfoods', Brussels sprouts and British kale.
The award winning Flower Sprout® is the product of 15 years of hard work and dedication (using traditional breeding techniques!) from a renowned British vegetable breeder. The inspiration behind the idea came from a desire to create a Brussels sprout with a more subtle flavour which was versatile and looked great. The result a brand new vegetable which looks a little like a tiny cabbage with green frilly leaves and streaks of purple.
Just 100g of Flower Sprouts® contain double the amount of vitamin B6 the vitamin that helps us use and store energy from the food we eat and twice the amount of vitamin C than standard Brussels sprouts. "A generous double dose of vitamin E will fight toxins and provide a powerful antioxidant meaning they are good for the immune system".
Because of its great flavour Flower Sprouts® has proven to be a hit with both adults and children, it is also really easy to cook. After a quick rinse Flower Sprouts® can be steamed, micro waved, stir fried, boiled or blanched. The product gets its fantastic flavour by combining the complex taste of the sprout with the mild, sweet 'nutty' taste of the kale. The result is a vegetable which has not only a great flavour but is also incredibly versatile and can be cooked in a variety of ways; in fact the Flower Sprout may well be one of the most versatile vegetables out there! It's strong enough to cope with the rigours of stir frying whilst delicate enough to be delicious after just a simple steaming.
This new British vegetable was launched by Marks and Spencer UK in January 2010 and has returned to their shelves every winter ever since.
Of course the great thing about a new vegetable is discovering the fantastic range of ways it can be used.
How to prepare Flower Sprout®
Flower Sprouts® only need a simple rinse and they’re ready to cook.
How to cook Flower Sprout®
Flower Sprouts® can be steamed, microwaved, stir fried, boiled or blanched.
- To steam, place the sprouts in a steamer and cook for 5-6 minutes.
- Cook in the microwave at 800w for 2-3 minutes.
- Stir fry in a large pan on the hob for 2-3 minutes.
- To boil, bring a pan of water to boiling point and add the sprouts, leave to simmer for 3-5 minutes, until tender.
- When blanching boil for just 3-4 minutes, take off of the heat and immediately plunge into ice-cold water to stop the cooking process.
- Flower Sprouts® are served usually as an accompanying vegetable and eaten hot.
- Great for winter cooking, this new addition to the brassica family is very quick to cook. Steam the Flower Sprouts and stir in fresh herbs, garlic and pine nuts for a tasty, warm winter salad, include in easy-supper Asian-style dishes or add to one-pot casseroles. They will also make a great alternative to traditional sprouts if you want something different for Christmas lunch or can be blanched and served in a winter salad.
- Of course the great thing about a new vegetable is discovering the fantastic range of ways it can be used.
Flower Sprout® Recipe
Flower Sprouts® with Chestnuts, Pancetta and Truffle Oil
- Gently fry 100g diced Pancetta in a non-stick pan until it becomes light brown, add 1 fi nely chopped Shallots and sauté to soften.
- Add 125g Chestnuts to the pan to warm through (these may be whole or chopped).
- Blanch the Flower Sprouts® in lightly salted water for 4- 5 minutes.
- Drain well and add to the pan with the Chestnuts and Pancetta.
- Toss together and season with some freshly ground Pepper.
- Serve drizzled with some Truffle Oil and sprinkled with some freshly toasted breadcrumbs.