What to do with multi-colored carrots?

I bought a lovely bunch of colorful carrots this morning at the market-- purple, white, reddish. I've never tried these and understand the flavors are a bit distinct from the typical orange. Any suggestions on a way to cook them to let those natural flavors shine? Just roast them as I would any other root vegetable? Thanks!

  • Posted by: MegB
  • March 16, 2013
  • 5976 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
luvcookbooks
luvcookbooks March 16, 2013

This is just an idea to set off the pretty colors. I don't have a precise recipe but make from memory a Moroccan carrot salad. Grate the carrots, then dress with a little bit of orange flower water, a little oil, a little lemon juice, and a chopped green like parsley or scallion or cilantro. It's so pretty with regular orange carrots and fresh tasting, I am imagining a photo op with the multicolored carrots.

Review our Code of Conduct
Don't send me emails about new comments
Pamela731
Pamela731 March 16, 2013

You could peel and cut nicely on the bias and simmer gently with a little water, some raw sugar and about an inch long piece if fresh grated ginger (depending on number of carrots. Drain and serve with a little freshly chopped parsley.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52