Advertisement
Chatelaine Kitchen

Colourful carrots

from fish boat.jpg

fishsandwichjpg.png

carrots.jpg

Peeled and unpeeled carrots.jpg

Advertisement
The inspiration for today's post is colourful carrots. I don't come across them too often and got very excited when I spotted some at a local produce store just the other day. Here are some peeled (left) and a few unpeeled (right). I think they are very pretty as a side dish and unlike multi-coloured beans they keep (most of) their unique colour after they're cooked. I always find purple beans turn green after they're cooked. To flavour them I made a brown butter with ginger by: Putting 1/4 cup (50 mL) butter in a small saucepan. Swirling often until it began to have a nutty fragrance and turned a brown (just a shade past golden) colour. Then I poured the butter into a small bowl so it would stop cooking. Stirred about 2 tsp (10 mL) fresh grated ginger into the brown butter. Then I tossed the drained, boiled carrots in the ginger-brown butter. My other recent experience with purple carrot was tasting a spicy purple carrot Turkish drink. It's made from carrot (violet carrot as it was listed on the label), turnip and spicy pepper. It was a lovely match for my fish sandwich dinner: fresh grilled fish, cabbage and tomato with a drizzle of lemon juice on a fresh bun. It's a common dinner or snack that's usually eaten a dining area on the top part of a boat, on the Bosphorous river, in Istanbul.   See the gorgeous shoreline and ultra-blue coloured water in the background of the boat? You can only imagine how fresh that fish tasted.

GET CHATELAINE IN YOUR INBOX!

Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

Advertisement
Advertisement