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This is one of the articles in April’s Descobrir Cuina, a special issue devoted to shoots or sprouts, an essential ingredient of spring recipes and very much in fashion on the menus of the most avant-garde chefs.
You can buy sprouts, but it’s worth trying them at home to see close up how they grow and to have a chance to eat them fresh. Cuina also suggests a series of recipes to bring your sprouts to the table: sautéed spring mushrooms with shoots, vegetables and aromatic herbs or solid tomato and watermelon gazpacho with sprout salad and ham.
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