Mini and Baby Vegetables Make Big Splash in Fine Dining
The culinary world embraces mini and baby vegetables from turnips to squash as the current luxury produce. Chefs like Jasper White tout their flavor and texture, using them in tempura, as garnishes, or in simple preparations, with price being the only caveat.
MENTIONED IN THIS ARTICLE
Jasper White
Boston
Jasper
White
Young and mini vegetables gain cachet for home growers
Cambridge chef Robert H. Kinkead praises mini and baby vegetables as garnishes for their freshness and visual appeal. He grills or stir-fries them simply, notes their trendiness and American adoption, and cites cost as a hurdle while affirming their ease of preparation and potential staying power.
MENTIONED IN THIS ARTICLE
Robert H. Kinkead
Cambridge, Mass
France
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