Healthy Food Guide (Australia) - - NEWS -

As spring brings with it a cute cast of mini veg­eta­bles, here’s three ways to give them a big wel­come

Spring has sprung and cute baby veg­eta­bles are start­ing to bloom. Like that warm and fuzzy feel­ing you get when you see a baby farm an­i­mal, we think th­ese tiny ve­g­ies with their oh-so-ten­der green tops look ab­so­lutely gor­geous sit­ting there on the plate.

Mini ve­g­ies stem from two sources. There are those that are har­vested early as im­ma­ture veg be­fore they reach full size, such as baby beets, baby corn and baby peas. And there are some that are dwarf va­ri­eties, where the ma­ture veg is truly smaller in size — like cherry toma­toes.

So as the cooler days and nights fade away, it’s time to reap the har­vest and wel­come in lighter dishes to your spring menu. En­joy the abun­dance of baby veg in sea­son now!

Three tasty ways with baby veg

1 En­joy a side of roasted baby veg like Dutch car­rots, baby beets and tasty new pota­toes. 2 Make a light spring vegetable soup with baby turnips, car­rots and leeks. 3 Whip up a risotto us­ing baby leeks, green peas, zuc­chini flow­ers and fresh herbs.

Sweet& juicy baby­peas are in­sea­son &cute enough to eat!

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