20 December 2015

Flower sprout pie

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 carrots
1 parsnip
1 onion
2 garlic cloves
Ground black pepper
Vegetable oil
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!

Your VegHog


  1. I've been tucking into flower sprouts recently too. Do you prefer these than traditional sprouts? Thanks as always for sharing with the Vegetable Palette. Round up will be up before the end of the month.

    1. I think that I actually do prefer these to Brussels, but it's quite close call. It was my pleasure to participate as always.


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