Is there anyway to keep the lovely purple color in the purple broccoli and string beans? I dream of pretty plates of multi-colored beans and I only end up with vaious shades of green in the end. The purple in the potatoes sticks around, perhaps starch is a stabilizer?
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Purple and sweet potatoes, with tubers that develop underground, and blue corn, which matures while wrapped tightly in its husk, purple carrots, blueberries and blackberries, get their color from anthocyanins instead of chlorophyll, so their colors don't dramatically change when they're heated or cooled.
Instead of fighting it, embrace the raw science. Fill a highball glass halfway with ranch dip, ranch dressing or homemade mayo (food52's milk mayo is a good choice http://www.food52.com/recipes/3041_milk_mayonnaise_maionese_de_leite); pinch the stem ends off a handful purple beans and arrange them artfully, stem ends down, into the dip, and fill, as if you're arranging a vase of flowers, with bright orange carrot curls or bell pepper sticks, a couple of whole wax or green steamed beans, whatever other veggies you have that contrast with the purple. Serve one glass per person as a appetizer.
Serve raw broccoli florets in bread bowls that have been filled with hot, thick broccoli, cheese or broccoli-cheese soup.
http://ezinearticles.com/?How-to-Keep-Purple-Sprouting-Broccoli-Purple&id=4210833
Sounds promising!!