Love them or loath them, the humble sprout is probably the most important staple vegetable to feature on a traditional British Christmas lunch.
As the name suggests, the modern sprout is thought to have originated in Brussels, Belgium and has also found particular popularity in Holland and Germany, as well as the UK.
Resembling a miniature cabbage, it will come as no surprise to learn that the sprout is a member of the brassica family, alongside broccoli, kale, cauliflowers and, of course, cabbages.
As with all brassicas, the sprout is a well balanced source of nutrition, containing particularly high levels of vitamin K and vitamin C. In fact sprouts contain around four times the amount of vitamin C than oranges. However, sprouts need to be cooked quickly in order to retain their nutritional benefits and boiling sprouts, in particular, will diminish values significantly. Better methods of cooking are sautéing or roasting which, if done correctly, will also result in a much better flavour, texture and colour. If cooked whole, the sprouts should be of a similar size to ensure even cooking throughout.
In recent years, the vegetable’s popularity has extended beyond the simple green button sprout. Purple coloured sprouts are now gaining huge popularity, alongside sprout tops and leaves which also provide a welcome additional revenue stream for growers.
Grown by TH Clements, on the East Coast of Lincolnshire, our sprouts truly are the pick of the bunch and the classic winter accompaniment.
We’ve got button sprouts as well as the traditional variety and we can supply them still on their stalks or trimmed to cut down on preparation time.
- Brussels sprouts 3039CS (9kg) or 3042EA (1kg)
- Button Brussels sprouts 3040CS (5kg)
- Trimmed Brussels sprouts 3838CS (5kg)
- Brussels sprouts on stalks – Notice required – on request
- Red sprouts – Notice required – on request
- Flowering sprouts – Notice required – on request
The flowering sprout is essentially a cross between a Brussels sprout and kale, resulting in a milder, sweeter-tasting, eye-catching vegetable. It features a small green and purple sprout with curly leaves, and is an incredibly versatile vegetable. Kale and Brussels sprouts are part of the same family called brassicas or crucifers, which has allowed them to be able to cross-fertilise. The Flower Sprout grows as a Brussels sprout-type plant, with a tall stem and rosettes forming all the way up to a frill-leafed top.
The flowering sprout is extremely winter hardy and general availability stretches from November right through until March. A hit with both adults and children because of a crispy texture, flowering sprouts are also really easy to cook. Following a quick rinse, flowering sprouts can be steamed, micro-waved, stir- fried, boiled or blanched.
Tempura flowering sprouts with a blue cheese dip
These flowering sprouts are an amazing addition to the sprout range, and are delicious to boot!
This simple salad is packed with flavour, and makes the most of our Christmas ingredients!
Brussels Sprouts with Chilli, Garlic and Lemon
Try serving them with chilli, garlic and lemon for a delicious take on this classic vegetable.