It's not often you can announce a new vegetable on the block, but Flower Sprouts are hitting the supermarkets after 15 years of hard work by the team at Tozer Seeds.
Flower Sprout is a non-GMO veg developed through a traditional process of hybridization rather than genetic modification. Blending together the characteristics of kale and brussels sprouts, the end result is a beautiful new green, resembling a tiny cabbage with frilly leaves and hints of purple colouring.
For anyone who doesn't like traditional sprouts on their Christmas plate, this is the ideal alternative with its sweet and nutty flavour. They are packed with vitamins too, containing twice the amount of both vitamin B6 and vitamin C compared to traditional sprouts.
They are easy to cook and versatile to use in a host of recipes, they can be steamed, stir-fried, sautéed, roasted or eaten raw.
We've used them as a tasty and pretty accompaniment to our Sunday roast, I've used some to make a delicious, hearty and healthy soup, and I used it as the base for these fun Christmas canapés.
Blending with pancetta and wasabi, these little bite sized treats have the perfect mix of salty bacon, warmth from the wasabi and sweet nutty flavour from the flower sprouts. You could use this mix to fill ready-made vol au vents or mini savoury tarts for a quick and easy festive nibble.
1 pack Flower Sprouts
1/2 tsp wasabi paste
1 tsp cream cheese
10 ready made vol au vent cases
Steam the flower spouts for 5 minutes. Heat your vol au vent cases in the oven following the pack instructions. Meanwhile pan fry the pancetta until crispy and golden brown. Drain off excess oil.
Blend the remaining ingredients before filling your cases.
Super-simple, takes less than 10 minutes and even my brussels sprout hating daughter enjoyed these.
Disclosure: I was sent a couple of packs of fresh Flower Sprouts to experiment with.