How can I use my Fenugreek sprouts?
So over the last four days or so, I've sprouted a jar of fenugreek seeds into some lovely looking sprouts. About three cups of them are sitting in the fridge.
However, I've never used fenugreek sprouts before, and don't really know what to do with them! I've sprouted peas and chickpeas and snacked on them out of hand, stirred sprouted lentils into cooked rice dishes and sprinkled them on salads, layered alfalfa and clover sprouts in sandwiches . . . but fenugreek's new to me. The sprouts are a bit bitter, a bit fenugreek-y, and have that telltale, green sprouty flavor.
Anybody use these? How?
All of those uses are good. Here's what I do: Saute some chopped onion, add your typical Indian spices (turmeric, cumin, red pepper-- start with mustard seeds if you like them) or whatever spices you prefer, fry a few minutes, add the sprouts and stirfry a matter of seconds and there you are. Serve with rice or chapati. I learnt this from an elderly woman from Surat, India who said it was good for arthritis. The sprouting water is also touted for this purpose.
I think they'd go wonderfully on a big healthy sandwich made with sprouted grain bread or a multigrain pita. To offset the bitterness of the fenugreek, use well balanced ingredients (think contents of a futomaki -- cucumber, pickled radish, spinach, avocado, julienned carrot). I'd toast my bread or pita and brush with a little bit of olive oil and smashed/minced garlic. To this sandwich, I'd typically add alfalfa or broccoli sprouts, but the fenugreek sprouts will work beautifully.
I bought a sprouted mix of lentils, adzuki beans, fenugreek and kamut. It was very hearty and chewy, but pretty tasty. I just tossed about 1/8 cup on a simple salad of baby spinach with olive oil, balsamic and garlic vinaigrette. The sprouts added crunch and body to an otherwise light salad.
Another option is to make a hearty lentil or bean soup and garnish with a Tb or two fenugreek sprouts. I've done that with radish sprouts, which are also bitter.
I put a cup of sprouts in a soup bowl and pour a cup or two of warmed up left over soup over them. Always add some healthy spices such as turmeric, cumin and a few drops of hot sauce. Sometime I will stir in two or three ounces of canned salmon. Always delicious and nutritious.
In India, these sprouts are used for a gazpacho-type soup that's supposed to be very good for diabetics. Here's a rough recipe:
Blanche, peel and chop a tomato.
Poach the fenugreek seeds for exactly 5 minutes in about a cup of water.
Discard the poaching liquid, then puree the tomato, fenugreek sprouts and another cup of water in a blender.
Heat a little ghee or butter in a skillet, and toast some bread cubes in it.
Remove the bread and pour the puree into the same skillet and let it cook for another 5 minutes. Most people add a pinch of raw sugar while doing this second cooking, but I leave it out. It definitely helps with the bitterness and may be a good idea if you're working with off-season tomatoes.
Serve with the croutons, chopped mint and chopped cilantro and fresh lime wedges.
I usually add some chopped avocado, and occasionally poach an egg in the soup when I heat it in the skillet.
Fenugreek sprouts are also great in any coconut-based curry, whether Thai, Indian or Malaysian/Indonesian.