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.
FILED UNDER: In the Kitchen