Flower Sprouts with Baked Potatoes and Sauce with Dried Tomatoes

On our first shopping trip in the supermarkted this year we have discovered Flower Sprouts. It’s a type of brussels sprouts, but they were modified and refined more and more during 15 years within a special breed. The result is really amazing! Also we fell in love with the delicious taste and enjoy to cook and eat them. They taste better then brussels sprouts (also it’s not so bitter) and they are prepared really fast. This vegetable has also the double amount of vitamin C than normal brussel sprouts.

We created the sauce for our recipe spontaneously and it tastes very fine. Even though I’m breeding my own fresh herbs all over the year at home, I like to use dried herbs. The taste of fresh herbs is better, of course, but compared to the dried quite complicated to prepare – if you buy dried herbs, not if you have to dry them before I love ready to use mixed herbs like the classics: Salad herbs, herbes de Provence and italian herbs.

Prep Time: 20 Minutes

Cooking Time: 10 Minutes

Bake Time: 25 Minutes

Total Time: 55 Minutes

Baked Potatoes

1 kg potatoes

¾ Tbsp olive oil

¾ tsp salt

Sauce

26.67 g tomatoes (sun-dried)

        ¾ onion

        2 garlic cloves

        1 ¼ Tbsp tomato paste

        ¾ tsp mustard

        2 Tbsp salad herbs (dried)

        ¾ tsp black peppercorns

        1 ¼ Tbsp sweet lupine flour

        333.33 ml water

  As per taste    salt

Flower Sprouts

166.67 g Flower Sprouts

1. Peel potatoes and cut into 2 cm thick slices. Combine potatoes with olive oil and salt, mix well (eg, in a bowl shake - with lid/plate)
2. Place potatoes on a baking sheet with parchment paper and bake in preheated oven at 180 °C for ~25 minutes gold brown
3. Peel the onion and garlic, cut both into small cubes. Also cut dried tomatoes into cubes
4. Heat coconut oil in a pan and sauté the onions for 2 minutes. Add garlic and dried tomatoes and sauté also for 2 minutes
5. Add the tomato paste, mustard, salad herbs and peppercorns. Stir briefly and deglaze with boiling water
6. Stir in sweet lupine flour well and briefly boil everything together
7. Depending on your preference add some water or let the sauce simmer until the desired consistency is reached. Season with a pinch of salt if necessary
8. Wash Flower Sprouts and simmer in boiling water for 4 minutes, then remove.
   

[Source] : RaxBook