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hardlikearmour
March 6, 2013
I was just paging through the Territorial Seed catalog and came across the purplest carrot of all -- http://www.territorialseed.com/product/12052
I'm definitely going to plant some!
I'm definitely going to plant some!
cratecooking
March 4, 2013
I just found purple carrots this morning at the Union Square Greenmarket!
SoupAddict
March 3, 2013
Purple Dragon carrots are just gorgeous - they have the deep magenta skins like the photos above, with orange flesh, but a light yellow core. Irresistible sliced into salads.
ATG117
March 3, 2013
How does the color hold up to roasting or pan sautéing? Also, hoe does one prevent buying carrots that have an unpleasant carrot flavor?
Lindsay-Jean H.
March 4, 2013
You'll definitely lose some of the color when roasting, though not as much as boiling. I haven't compared with pan sautéing (or steaming). Carrots that don't have the perfect balance of sugars and terpenoids can end up with a soapy or bitter taste. As far as I know though, there isn't any sure visual cue to avoid stumbling upon an unpleasant tasting one. Both would be good questions to ask the Hotline!
Ulli A.
March 2, 2013
We also find them in Turkey, and they make a stung appearnace roaste dwith a little the, salt, pepper and thyme.
scott.finkelstein.5
March 2, 2013
I say use them with purple potatoes, beets, and cabbage in a vinaigrette (Russian) or slaw. Maybe throw some silkie chicken meat into the former.
davidpdx
March 1, 2013
Thanks for the article. Portland, Oregon Saturday winter farmers market has had incredible carrots this year: orange, purple, yellow, and more. Purple have been especially good. My favorite prep (just had it again tonight) is to peel and chunk the carrots; toss with olive oil, salt, and pepper; put on baking sheet; and roast in 375 (convection) or 400 (standard) oven for 30 minutes or so. Sweet perfection.
Panfusine
March 1, 2013
Love these, find them to be sweeter than the standard orange ones. Prefer to slice them into salads, the purple color bleeds into an unpalatable shade when cooked.
Diana P.
March 1, 2013
Gorgeous carrot photos - generally I love growing purple-hued varieties: purple artichokes, purple-sprouting broccoli, purple mustards, purple string beans, etc. I've got to give purple carrots another try in the garden this year. I agree that they are best raw, and you certainly don't want to peel them (with the peel goes the gorgeous color)!
darksideofthespoon
March 1, 2013
I love purple carrots! Though a tale of caution, once at work; for an event, I tried making a purple carrot cake thinking it would look beautiful! After it was baked, I cut into it and it was a dreary grey colour. So disappointing and not appetizing at all! Stick to orange carrots for any carrot cake endeavors. ;)
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