Little Bites

Written by Rosemary Mantini | 11 June 2010

Young vegetables, baby vegetables, whatever you choose to call them, they are the trend that keeps on going. These offerings are the immature versions of vegetables, such as carrots, bok choy, corn, beets and beans. But, they're not just pretty to look at. Baby vegetables are usually more tender and flavourful than their full-grown compatriots because they contain higher concentrations of sugar. What they gain in looks and taste, however, is lost in nutrition. A plant that hasn't had enough time to soak up nutrients from the sun and soil isn't packed with as many vitamins and minerals as the ripe versions. Baby vegetables are typically thought of as specialty items, so they tend to cost more.

If you're particularly fond of these little delicacies, as I am, then there are some things to keep in mind as you prepare them. Here are the basics.

Boiling

Add clean vegetables to a pot filled with enough boiling water to cover them. Don't leave the room while you're doing this. Because these vegetables are so young and tender, they'll reach that desirable tender-crisp stage in only a few minutes. Drain. Serve immediately, or immerse in cold water until cool. The cold water will stop the cooking process and lock in the colour.

Steaming

Place vegetables on a steamer rack about 1/2 inch above gently boiling water; cover. Cook until the vegetables are tender when pierced. As above, serve immediately or immerse in cold water until cool.