Rainbow carrots: Ain’t we the craziest?
So on impulse I picked up a bag of these at the grocery store last week. They’re not cheap, but they come all peeled and ready to go in a handy little cello pack, so all you have to do is cook them just like regular carrots: steam ’em, roast ’em (olive oil, onions, salt and pepper at 350 for half an hour or so), throw ’em in with your roast chicken. The only way they could be less work is if they cooked and digested themselves. And as an added bonus, when you serve them to guests, you actually look like you know what the hell you’re doing. Very restaurant-y, and they provide a new twist on an old staple. Do they taste any different than regular carrots? Not so’s you’d notice, but one assumes the purple ones have a slightly higher nutritional content, and it makes for a change, so what the hell.
Posted on December 11, 2011, in Dinner and tagged Carrots, Double rainbow, Drink and Food, Rainbow carrots. Bookmark the permalink. 5 Comments.
Nice! I want some of those for my soup. 🙂
Also, your bio is HILARIOUS. I’m with ya. 😛
Hey, did you take the picture yourself? Impressive indeed!
Not exactly. The picture I took featured a close up of my right index finger, and I can’t risk having the print on my trigger finger getting out….
The purple ones have a slightly beet-y flavor which is not unpleasant. When served, they were consumed with relish by friend and family alike. Might be an idea for small children, especially those who like Bugs Bunny.
Have you not seen the blue lettuce at Fairway?…….
Why do we need colored carrots? It is like purple potatoes. Next thing we will have is blue lettuce!