Inside the bag were three different kinds of carrots, a dark orange-red variety (can you tell I've little experience with heirloom varieties?), a purple one and a pale yellow carrot.
|all peeled up|
In my head, all I could see was the rainbow.
Totally pretty, huh? I mean, how often do you get to eat purple vegetables?
So, here's what I realized with this whole cooking experiment: the minute you throw a purple carrot into anything, prepare yourself to eat a whole lot of purple.
The kinpira ceased to have any colour other than purple.
Not only were the all the carrots purple post cooking, but my fingers were stained purple and a section of the couch where my husband dropped a sliver of carrot is also purple.
We sprayed the slip cover with stain remover. It's not coming out.
Moral of the story: treat purple carrots as you would beets. With respect. And wearing gloves if you don't want to walk around with purple fingers for two days.