What to do with cooked sprouts: Creative Recipes and Storage

According to the Food and Agriculture Organization, one-third of all food produced for human consumption is lost or wasted globally. To combat food waste, it's essential to have a plan for leftovers, including figuring out what to do with cooked sprouts, which can be easily repurposed into new meals.

Quick Summary

Turn cooked sprouts into exciting new dishes instead of discarding them. This guide provides various recipe ideas, from bubble and squeak to creamy soups, and explains how to properly store and freeze cooked sprouts for later use.

Key Points

• Bubble and Squeak: Mix cooked Brussels sprouts with mashed potatoes, onions, and seasoning to fry into delicious, crispy patties.

• Quick Stir-Fries: Toss leftover mung bean sprouts into a wok with other vegetables for a fast, healthy, and flavorful dish.

• Savory Soups: Puree cooked Brussels sprouts with stock and aromatics for a creamy, subtly-flavored soup.

• Fresh Remoulade: Create a unique slaw by shredding cooked Brussels sprouts and mixing with a creamy, tangy dressing.

• Proper Freezing: Freeze cooked sprouts on a tray first to prevent clumping before storing in an airtight bag for up to 12 months.

• Airtight Refrigeration: Store cooked sprouts in an airtight container for 3-4 days. Use a paper towel to absorb excess moisture from mung bean sprouts.

Revitalize Leftover Brussels Sprouts

Cooked Brussels sprouts, often relegated to the back of the fridge, can be transformed into delicious dishes. Their flavor deepens when pan-fried or roasted again, making them a versatile ingredient for everything from brunch to soup.

Brussels Sprout Bubble and Squeak

A British classic, bubble and squeak is a fantastic way to use up cooked sprouts. This dish typically combines mashed potatoes with leftover vegetables and fries them into savory patties.

1. Roughly chop your cooked Brussels sprouts.
2. Mix them with leftover mashed potatoes, some finely sliced onion, and a bit of butter.
3. Shape the mixture into flat cakes or patties.
4. Fry in a hot pan with a little oil or dripping until golden and crisp on both sides.
5. Serve topped with a poached egg for a satisfying meal.

Sprout Remoulade

For a cold dish, a sprout remoulade is an inventive solution. This creamy slaw-like side is a great addition to buffets or sandwiches.

• Use a food processor to finely shred the cooked sprouts.
• Toss the shredded sprouts with a generous squeeze of lemon juice.
• In a separate bowl, mix mayonnaise, crème fraîche, and wholegrain mustard.
• Combine the sprouts with the dressing and freshly chopped parsley. Season to taste.

Pan-Fried with Honey and Mustard

Another simple yet effective approach is to pan-fry the cooked sprouts with a new glaze.

• Roughly chop the cooked sprouts in half.
• Heat olive oil in a frying pan and cook the sprouts for a few minutes until they start to brown.
• Add a mix of stock, grainy mustard, and honey to the pan. Simmer for 3-4 minutes, allowing the sprouts to absorb the flavor.

Culinary Uses for Cooked Mung Bean Sprouts

Cooked mung bean sprouts are prevalent in many Asian cuisines and have a delicate, slightly sweet flavor. Once cooked, they are ready for quick assembly into a variety of dishes.

Seasoned Mung Bean Sprouts (Sookju Namul)

This classic Korean side dish, or banchan, is simple to prepare and packed with flavor.

• Ensure your cooked sprouts are well-drained and excess water has been squeezed out.
• Toss the sprouts with minced garlic, chopped green onions, sesame oil, and toasted sesame seeds.
• Add a pinch of salt to taste. Serve warm or chilled.

Quick and Healthy Stir-fry

Cooked sprouts can be added at the last minute to a vegetable stir-fry to add texture and nutrients without overcooking.

1. In a wok, heat oil and sauté aromatics like garlic and ginger.
2. Add other vegetables, such as onions, bell peppers, and mushrooms.
3. Just before serving, toss in the cooked mung bean sprouts and stir-fry for 1-2 minutes until heated through.

Comparison: Leftover Cooked Sprouts

Feature	Brussels Sprouts	Mung Bean Sprouts
Flavor	Earthy, nutty, and slightly bitter when overcooked.	Sweet, crisp, and fresh taste.
Best Use	Reheating in savory dishes, such as bakes, soups, and fried cakes.	Cold salads, fresh garnishes, and quick stir-fries.
Texture when Cooked	Tender and soft, can become mushy if boiled too long.	Crisp texture, should be blanched briefly to retain it.
Reheating Method	Pan-frying, roasting, or incorporating into dishes that are heated thoroughly.	Quick stir-fry, or served cold in salads.
Best for Freezing	Freezes well for long-term storage, though texture changes.	Freezes adequately, but can become quite mushy if not handled properly.

How to Store Cooked Sprouts

Proper storage is key to extending the life of your cooked sprouts and minimizing waste.

Refrigerating Cooked Sprouts

• Cool completely: Before storing, let the sprouts cool to room temperature to prevent condensation, which can lead to spoilage.
• Use airtight containers: Place the cooled sprouts in an airtight container to keep them fresh and prevent them from absorbing other odors.
• Add moisture: For cooked mung bean sprouts, adding a paper towel to the container can absorb excess moisture and keep them crisp for up to a week. Alternatively, covering them with water and changing it daily can extend their freshness.
• Refrigerate promptly: Store in the refrigerator for 3-4 days.

Freezing Cooked Sprouts

Freezing is an excellent option for longer storage, though it can slightly alter the texture of the sprouts.

• Prep for freezing: For Brussels sprouts, cut or shred them before freezing. This makes them easier to use in future recipes.
• Flash freeze: Spread the cooked sprouts in a single layer on a baking sheet and freeze for about an hour. This prevents clumping.
• Pack tightly: Transfer the frozen sprouts to a freezer-safe bag or container, removing as much air as possible. Label with the date.
• Use in cooked dishes: Frozen cooked sprouts are best used in recipes where a softer texture is acceptable, such as soups, casseroles, or bubble and squeak.

Conclusion

Cooked sprouts are far from a lost cause. With a little creativity, they can be reinvented into a variety of appealing dishes, from savory bubble and squeak patties to fresh and crunchy stir-fries. By understanding the best uses and storage methods for both Brussels and mung bean sprouts, you can reduce food waste and enjoy delicious, nutritious meals. Remember to always cool leftovers before refrigerating and to use proper freezing techniques for long-term storage to keep your cooked sprouts at their best.

For more detailed freezing instructions and recipes, explore resources from reputable sources like the BBC Good Food website.

Frequently Asked Questions

Can I put cooked sprouts in a soup?

Yes, cooked Brussels sprouts or other cooked sprouts can be added to soups. Simmer them with stock and other vegetables, and then use a hand blender to puree the mixture for a creamy, flavorful result.

How long do cooked Brussels sprouts last in the fridge?

Cooked Brussels sprouts will last for 3 to 4 days when stored properly in an airtight container in the refrigerator.

What's the best way to use leftover cooked sprouts that have gone a little soft?

Soft cooked sprouts are perfect for mashing into bubble and squeak patties, pureeing into a soup, or using as a filler in fritters or cakes where their texture is less critical.

Can you freeze cooked sprouts?

Yes, you can freeze cooked sprouts. The texture may soften upon thawing, so they are best used in cooked dishes like soups or hash. For best results, flash freeze them on a tray before transferring to a freezer bag.

How do you make cooked sprouts taste better?

To improve the flavor of cooked sprouts, try pan-frying them with honey and mustard, roasting them with bacon or pancetta, or adding them to a flavorful stir-fry with garlic, chili, and soy sauce.

What is bubble and squeak?

Bubble and squeak is a traditional British dish that reuses leftover cooked vegetables, particularly potatoes and cabbage or Brussels sprouts. The mixture is fried until golden and crispy.

How can I store leftover mung bean sprouts after cooking?

To store cooked mung bean sprouts, drain them completely and place them in an airtight container with a paper towel to absorb moisture. They will stay fresh for up to a week in the refrigerator.