A taste of new vegetables

New vegetables are best for delicate dishes. They don’t like too many condiments, but go well with fresh herbs, green leafy vegetables, delicate meats, poultry and fish. This makes dishes made with new vegetables exceptional – subtle in taste, aromatic and just melting in the mouth. They also have one great benefit – they are rich in mineral salts and vitamins. They contain more water and less fibre. They also contain a lot of sugar, which turns into starch as they grow; therefore they taste sweet. Because of their thin skin, they easily lose water and wither. When buying new vegetables, make sure they are big enough to provide rich flavour.

Cleaning

The skin of new vegetables is thin; therefore not all of them require peeling. Root vegetables only need scrubbing and rinsing. If you have reasons to suppose have been over fertilized, peel them thicker. Small potatoes can be washed, soaked in cold salty water and their skin rubbed off.

Storing

• Don’t store new vegetables in a fridge for more than 2-3 days.
• After rinsing lettuce or spinach, put them in a plastic bag.
• New beets or carrots won’t wither if you wrap them in a moist paper towel;
• if you don’t clean potatoes, you can store them longer than the rinsed ones.

Preparation methods

New vegetables don’t need to be cooked for a long time, and can easily overcook, so it’s best to steam them or cook them in shallow water. Then just pour some butter over them, or butter with breadcrumbs. They can be sautéed, steamed, or used in light soups. They are great in salads. It’s best to pour some sauce over them or sprinkle them with lemon juice and olive oil.