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Recipe: Creamed Bean Shoots

Bean shoots have firm and crunchy stalks and large textured leaves. Unlike many microgreens, they get big, hardly micro.

While bean shoots can be incorporated into a salad or added to a stir fry, we wanted a dish that would highlight the bean shoots front and center. Here's our recipe for Creamed Bean Shoots, we hope you enjoy it!


Creamed Bean Shoots

Servings: 2

Preparation Time: 15 minutes


- 100g of Bean Shoots

- 1 teaspoon flour

- 1/3 medium onion, chopped

- 1 clove garlic, minced

- 1/2 cup of milk or cream

- A shake of salt

- A shake of pepper

- Parmesan Cheese


  1. Add butter to a medium sized pan and melt over medium heat.

  2. Add onion and garlic to pan and cook until softened, 3-5 minutes.

  3. In a separate saucepan, warm the milk. (Or use the microwave)

  4. Add flour, salt, and pepper to the pan with onions and garlic. Stir to incorporate.

  5. Pour in the milk. Give it a generous stirring.

  6. Evenly add the bean shoots to the pan and cover with a lid. Leave for 2-3 minutes.

  7. Remove the lid and stir. Beans will become a deeper green, their leaves will reduce in size but shoots will remain firm. Leave for another minute or two under a lid.

  8. Serve immediately with grated Parmesan cheese over top.


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