BRUKALE Petit Posy

This British bred variety is a more subtle tasting combination of the two great traditional European flavours of Kale and Brussels Sprouts. ‘Flower sprouts’ are versatile, nutritious and an attractive addition to a meal.

CAN BE USED IN:

STEAM – STIR FRY – CASSEROLE – SOUP – SAUERKRAUT

SOWING DIRECTIONS

When
Late Summer to Autumn.
Where
In seed trays or directly into garden beds. Prefers a sunny, sheltered position.
How Sow
Sow seeds 6mm (¼in) deep. Firm down and keep moist.
Care
Transplant to final position when approximately 7cm (3in) high, with 60cm (24in) between plants and rows. Keep moist. Harvest: 16-20 weeks from sowing. For a continuous crop, pick sprouts from the bottom up as they ripen.
Harvest
16 -20 weeks from sowing
Sow:
-Summer
-Autumn
Harvest:
16 -20 weeks from sowing
Soil type:
-well cultivated

Availability: In stock

$4.90

Brukale with Carrots, Almond & Garlic

Ingredients

    :
  • 300g Brukales, halved
  • 1 bunch baby carrots, cleaned & trimmed
  • 60g butter
  • 2 tablespoons olive oil
  • 1/2 cup slivered almonds
  • 3 garlic cloves, crushed

Instructions

  1. Place brukale and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
  2. Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
  3. Increase heat to medium-high. Add brukale and carrots. Cook, tossing, for 1-2 minutes. Season and serve as a side dish to fish, meat or chicken.