It has been all about tarts and baking recently, as I wanted to make some Christmassy food for the blog, and this is how I will continue for now. I also want to let you know that I will be travelling to Finland for Christmas, so it may become quieter in the blog. Hopefully I will have time to post a few times from there as well.
Here comes one of my original ideas that I came up with when I wanted to create a recipe with flower sprouts. Flower sprouts are a hybrid between brussels sprouts and kale and they are very tasty and cute indeed. They have now been in the shops a lot, so it's the perfect time to use them in cooking. I thought that they may be nice in a cheesy pie or tart with some root vegetables. So this is how this recipe came to life.
160 g flower sprouts
2 garlic cloves
Ground black pepper
320 g shortcrust pastry
250 g Cheddar
Steam the flower sprouts for one minute and set to side.
Cut the carrot and parsnip into thin slices and pre-roast them for about 10 minutes in the oven brushed with oil.
Cut the onion into thin slices and chop the garlic finely. Cook them in a pan in oil until soft and then season.
Place the rolled out shortcrust pastry into a baking tin and layer the ingredients onto it: the onion mix, parsnips and carrots, grated Cheddar and finally the flower sprouts.
Bake the pie at 200 C for about 30 minutes. The flower sprouts on the top will have turned partly crispy and the pie should be baked golden brown. I love the flower sprouts when they are a little bit crispy, similar to kale of course.
The theme for Shaheen's vegetarian cooking challenge Vegetable Palette in December is Wonderful Greens, so I want to share this seasonal recipe with the challenge. Shaheen has a lovely veggie blog A2K -A Seasonal Veg Table with constantly inspiring recipes and I try to take part in her monthly cooking challenges.
Have a nice pre-Christmas time!