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
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
Add butter to a medium sized pan and melt over medium heat.
Add onion and garlic to pan and cook until softened, 3-5 minutes.
In a separate saucepan, warm the milk. (Or use the microwave)
Add flour, salt, and pepper to the pan with onions and garlic. Stir to incorporate.
Pour in the milk. Give it a generous stirring.
Evenly add the bean shoots to the pan and cover with a lid. Leave for 2-3 minutes.
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.
Serve immediately with grated Parmesan cheese over top.