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Sprouts made from Fenugreek seed.
Cooking Tips
To make the sprouts, soak Fenugreek seeds in water overnight. Drain, place seeds between two pieces of moist paper towel, and place in a warm place. Keep the towelling moist until they have sprouted and reached a couple of inches (5 cm). Don't let them grow much past that or they become bitter.
When cooking, cook over low heat for no longer than two minutes. More cooking than this will make them bitter.
Substitutes
Other sprouts.
Also called:
Other entries for Sprouts
Alfalfa Sprouts, Bamboo Shoots, Buckwheat Grass, Buckwheat Sprouts, Fenugreek Sprouts, Oat Sprouts, Pea Shoots, Soybean Sprouts
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Squash, Tomatoes, Viscous Vegetables
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