This week I had the mystery veg in my box: gorgeous purple flower sprouts!

This is how my veg box people describe flower sprouts “Flower sprouts are a cross between curly kale and Brussels sprouts. The flower sprouts themselves are individual little ‘flowers’, effectively Brussels sprouts which have opened out and got a curly kale crinkle to them. In the same way as the leafy top of a Brussels sprout plant can be eaten as a separate vegetable, so can the top of the flower sprout plant.”

What I’ve done is basically added some mashed root veg to some sautéed greens.

Mashed root veg: cubed parsnips and potatoes in a pot of salted water. I use about 1:2 parsnips to potatoes, but any combo of root veg you’ve got kicking around would do. I lightly mash them with whatever dairy or plant-based butter you’ve got kicking around, and some dried chives and parsley.

Sautéed greens: I thinly sliced a bit of green cabbage I had leftover and some flower sprout leaves, and cut the kalettes or flower sprouts in half. Any hardy greens will work here: cabbage, kale, Brussels sprouts, etc. Feel free to add a sliced onion or leek. I sautéed them for about 7 mins or so in olive oil with some salt and garlic powder. I turned off the heat and finished with a teaspoon of Dijon, a teaspoon of whatever butter you have kicking around, and a squeeze of lemon juice. Salt and pepper to taste.

Add the mash to the big pan of greens and mix gently.