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Flower sprouts with garlic, sage and pine nuts

This is a fragrant winter accompaniment dish using this innovative new vegetable. Delicate flavours and simple to make. A refreshing change.


320g Flower Sprouts
2tbsp pine nuts
25g butter
Small bunch of fresh sage, freshly sliced
A clove of garlic, finely sliced


  1. Bring a large pan of salted water to the boil and cook the sprouts for 2-3 minutes until just done.
  2. Toast the pine nuts in a frying pan for 1-2 minutes until they start to brown, then add the butter.
  3. Once melted, add the sage leaves and the garlic so they crisp and brown in the hot butter (but don't burn)
  4. Drain the sprouts well and tip into a warmed serving dish. Drizzle over the butter and add a grind of black pepper.