You either love them or you hate them but did you know you can stuff them? When we receive our veggie boxes we turn to our Indian Aunts and say...'What can we do with these?' and they say 'Are cabbage and leeks ALWAYS in season? How boring'. Imagine our surprise when they turned to the tomatoes and said 'stuff them' and then they turned to the sprouts and said 'stuff those also.' We said, 'Are you kidding? How the heck do you stuff a sprout?'. Read on to discover a nifty little technique.... 

Ingredients 

Family size portion of sprouts

1 tablespoon of a vegetable oil

1 pinch of asofoetida ('hing' - we refer to it as 'the stinky spice') - optional

Pulp of one tomato

1 teaspoon of garam masala

 

 

 

 

Method 

  1. Wash, cut and peel sprouts as you usually would. Then cut a cross into each sprout from the top down. Well, not too deep - half way down.
  2. Heat the oil in a pan and for those of you who like experimenting with different spices add the 'hing' or cumin and coriander powder.
  3. Add the sprouts, cover and heat over a medium flame for 10 minutes - the sprouts will cook in the steam and spices. You don't need to add any water. 
  4. When the sprouts have softened (to your taste - some people like them al dente) stir in the tomato pulp. 
  5. Finally stir in the garam masala and serve as a side dish. 

Do you still hate them? 

 
Well let's be honest about this. There is a gene controlling taste sensitivity called TAS2R38 and this makes a protein that combines with a chemical to give the sensation of bitterness. It would be an evolutionary advantage not to eat products containing this chemcal (phenylthiocarbamide). This is similar in structure to a substance found in brassicas like sprouts and cabbages. If you hate them,  this may be because the protein transcribed/produced by your TAS2R38 gene combines with a similar chemical found in sprouts...well, you'll have to try this and let us know if the addition of spices and tomatoes actually masks the bitterness.