A few months ago, I did a double take in the produce aisle of my local Andronico’s. Before my eyes, right next to their more traditional white counterparts, lay bunches of purple cauliflower. I wondered how the purple cauliflower would look on a platter, prepared my favorite way, steamed and slathered in a rich cheddar cheese sauce. I kept on walking. But yesterday, at the Berkeley Farmer’s Market, I saw these beauties (see picture below). Behold: The Purple Carrot.
Purple carrots (and cauliflower) derive their color from anthocyanins, a powerful antioxidant. The Afghan population ate purple carrots as far back as the 900s, and the Romans ate them as well. Orange carrots weren’t available until the Dutch started breeding them in the sixteenth century. For more on the history and nutritional value of purple carrots, see these articles from New Food and the cialis professional online >USDA.
I thought about how I cou phentermine pills without prescription ld prepare them. Cheddar cheese sauce was out of the question, so I opted for roasting them.As Ina Garten says, use a “good olive oil,” like Olio Santo brand. (The last time I checked, Williams-Sonoma was out of Olio Santo online, but I can still find it at their Ala Moana Center and San Francisco Embarcadero 2 stores.) I also like the texture of a thick-grained sea salt; I used Fleur de Sel by Espirit du Sel. Roasting caramelizes the sugars in the carrots, giving them an almost gooey crust. These came out so well, I might even give the purple cauliflower a try.
Roasted Purple Carrots (serves four as a side dish)
4 medium carrots
good olive oil
Preheat oven to 350 degrees. Wash and peel carrots. Pat them dry with a paper towel (the purple color rubs off slightly during washing). Slice carrots on the diagonal, about 1/2″ thick. Drizzle olive oil over carrots. Season liberally with sea salt and freshly cracked black pepper. Roast in 350 degree oven for 30 minutes (or to desired tenderness). Halfway through roasting, toss the carots to redistribute the olive oil over them. Serve warm.
AboutI like Zip mins, spam musubi, and the butterfish misoyaki at The Cal. I've never been a fan of the loco moco but, now that I'm 3000 miles from my hometown of Honolulu, Hawaii, nearly everything from the islands makes me salivate. I currently live (and cook) in the San Francisco bay area, and have inevitably fallen in with "buying local" and organically-grown foods. I enjoy recreating the foods I grew up with - recipes that have been handed down from generation to generation in my family. And, as a working home cook, I try to prepare a lot of fast and healthful meals. Part recipe book, part cultural memoire, and travel journal, here is where I document all of my gastronomical experiences. I think of my kitchen as a blend of past and present, and I believe that where we call home is what we serve on our plates. Questions or comments about anything here? Feel free to post your comments directly, or email me at firstname.lastname@example.org.