Wednesday, June 10

from little things, big things grow

so i started with a manageable amount...
over time, they grew,
and grew,
and grew until finally i had so much bean sprout i was overwhelmed. I had removed them from their sprouting jars days ago as the roots had begun to weave around the insides and quite frankly they were freaking me out with their very apparent 'aliveness'. They had been happily sprouting in a huge bowl since then. The stupid thing is none of us like raw sprouts all that much, especially in winter. I sprouted these up for pad thai, thinking that the one cup or so of dried bean wouldn't make that much...pad thai made, sprouts used and heaps left over.

So last night i faced off with the sprouts, a do or die moment where it was either use the lot or ...or...hang onto them in indescision (and compost next week?). I managed to use 6 cups of fresh mung bean sprout for our dinner; I was dead impressed with myself.

Mung bean fritters,
served with sauteed kale and steamed new potatoes.

Besan flour, brown mustard seed, egg, splash of stock , lemon juice and tumeric and the sprouts.
We ate the lot.


Veggie Gnome said...

I am dead impressed, too!
Looks delicious.

Good thing I just had a big bowl of porridge with blackberries. :)

Kerrie said...

Am so impressed you created a meal out of mung bean sprouts...very envious of the new potatoes very favourites. Am going to have to go in search of some.

We have new sweet potatoes that have gone feral...made a sensational sweet potato & macadamia crumble with them, it was divine.

Anonymous said...

The kid and I love sprouts, especially in winter when the raw crunch is hard to come by, but I haven't been game to sprout anything myself.

Congratulations on the fritters too.

kale for sale said...

Yes, brilliant!

Barbara said...

Thank god for the recipe - I
always sprout too many (some are
lurking in the fridge at the
moment waiting for the inevitable
trip to the compost bin).

Maggie said...


Kel said...

veggie- dead impressed i was. they were great!

kerrie - im impressed youmade a desert(?) with sweet potato and macadamia - must google that! glad youre incommunicado again, a good sign hey? *sending virtual home grown new potatoes your way*

ICG- thansk. i think i just forget to eat them..not that i dislike them, i dont, they JUST DONT FILL ME UP! problem here possibly...

kale - yes! yes! yes!

barbara- you prolly know this but less is more when it comes to flour and fritters...didnt include quantities. Glad to be the saviour of a mung bean.

maggie - yes! yes! yes!

Kerrie said...

Kel, it wasn't a dessert, more a side dish really.

Here's the recipe...

Sweet Potato Crumble

1½kg Sweet Potatoes (Peeled And Sliced Into 5 Cm Rounds)
2 tablespoons Olive Oil
sprigs Thyme
1 Clove Garlic (Crushed For Roasting)
2 Leeks (Washed, Cut Length Ways & Thinly Sliced)
4 Cloves Garlic (Finely Sliced)
1 dob Butter
2 tablespoons Double Cream

Crumble Topping

2 thick Pieces Of Day Old Italian Bread
1 Dessert Spoon Cold Butter
1 Dessert Spoon Roughly Chopped Italian Parsley
½ cup Macadamias
2 tablespoons Grated Parmesan

Coat sweet potatoes in oil, garlic thyme salt and pepper & roast in 180deg oven on non stick tray until soft. Put into bowl & roughly mash.

Sauté leek & garlic in butter and fold into mashed potatoes with double cream & place in 20cm by 20cm ceramic baking dish.

Place all crumble ingredients into a food processor and blend until chunky crumble consistency and crumble over top of potatoes.
Bake in 180deg oven until golden, about ½ hr and serve.

I didn't use double cream, just the end of some we had in the fridge. Have also made it with pine nuts as the boys both have a severe nut allergy. It was just as good.

Kerrie said...

Forgot to you, I just don't do vegies as desserts. Am remembering your plum pudding/pumpkin pie bake off here.

Kel said...

oh my ! yum - that sounds quite insane! we have sweet potatoes..thyme everything besides cream...

Veggie Gnome said...

Oh oh... seriously thinking of making that for tea tonight! Sounds delicious, and most of the stuff is in the fridge/pantry. (Except cream and macademias.)

Should go well with a nice piece of fish. Yes/No. Tick appropriate box. Thank you. :)

Kel said...

oh god, with a crispy skinned fillet of fish...YESSSSSSSSSSSS!!!!!!!!!!!!!!
( and no, i havent had breakfast yet)!!!!!!!

Veggie Gnome said...

*LOL* Thanks for the endorsement. Fish shop is on the list for my Hills round anyway. :)

Go, get breakkie!!! :)