Description
Rich in antioxidants, purple carrots are very ancient: they probably date back to Afghanistan over 5,000 years ago.
Their colour comes from anthocyanins, the same pigments found in blueberries and red cabbage. Before the orange carrot spread in the seventeenth century, cultivated carrots were purple and yellow, and today these heirloom varieties are coming back to markets and gardens.
They taste a little earthier and spicier than ordinary carrots. Roasted with herbs and spices they become sweet and caramelised; fermented, they turn the brine a beautiful magenta, which you can use as a dressing. Just be careful when cooking them with other vegetables: the colour bleeds, and a risotto or a soup can turn purple.
Their colour comes from anthocyanins, the same pigments found in blueberries and red cabbage. Before the orange carrot spread in the seventeenth century, cultivated carrots were purple and yellow, and today these heirloom varieties are coming back to markets and gardens.
They taste a little earthier and spicier than ordinary carrots. Roasted with herbs and spices they become sweet and caramelised; fermented, they turn the brine a beautiful magenta, which you can use as a dressing. Just be careful when cooking them with other vegetables: the colour bleeds, and a risotto or a soup can turn purple.
