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