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Author Notes: Who wouldn't want to tuck in to this creamy flavourful purple madness. I do. I love purple carrots. Not only they are in my favourite colour but also they are very nutritious root vegetables. You can also steam or boil them and add them to your mashed potatoes if you are a purple freak like me.
The earliest vegetable to be known as carrot dates back to the 10th century in Persia and Asia minor and it is considered that carrots were originally purple and white. A mutation occurred which removed the purple pigmentation resulting in a new race of yellow carrots from which orange carrots developed.
Besides its bright wonderful color , purple carrots are rich in vitamin A and beta-carotene and in Anthocyanins. Studies have found that these blue and purple pigments in purple carrots can improve memory, enhance vision, protect against heart attacks, act as anti-inflammatories, and even help control weight. Well no more excuses , just try this bowl of happiness.. —Piper Nigrum (GamzE)
- 1 kg Black Carrots
- 2 Red onions
- 2 tablespoons Olive oil
- 1 teaspoon Caraway seeds
- 1 teaspoon Ground coriander
- 250 milliliters Beef stock(or water)
- 200 milliliters Double cream
- 20 milliliters Brandy
- Salt & Pepper
- Fresh coriander leaves( or Parsley)
- Wash and peel the black carrots. Cut in equal pieces. Cover with water and cook until they are soft.
- Add olive oil in a pan and sweat the diced red onions. When soft deglaze with brandy (or red wine 40 ml). Add lightly toasted caraway seeds and ground coriander.
- Blend the cooked purple carrots by adding hot beef stock. If necessary sieve through a fine sieve.
- Pour the mixture in a pot, adjust seasoning. Add the cream and simmer for 5 minutes. Serve with a spoon of whipped cream and fresh coriander leaves.