|Look at these beauties! Purple carrots.|
Now the purple ones are being grown again in some areas of Spain. In Málaga province, the village of Cuevas Bajas is commercializing zanahorias moradas, purple carrots. I had seen them on TV, on my favorite chef program (Cómetelo, on Canal Sur). Then, the other day, there were purple carrots at my local market! Irresistible.
|Purple carrots, washed but not peeled.|
|Cut in half, the carrots reveal a purple rim, yellow centers.|
|Peeled, the carrots are a vibrant violet color.|
|Sliced carrots and radishes with slivers of cheese in a salad.|
|Cooked, the purple carrots lose some of the vibrant color, but taste wonderful|
Carrots with Raisins and Pine Nuts
Zanahorias con Pasas y Piñones
Serve these carrots hot or cold.
Serves 4 to 6.
1 pound purple carrots, peeled and sliced
1 tablespoon olive oil
1 tablespoon chopped onion
1 tablespoon pine nuts
1 clove garlic, minced
1 tablespoon raisins
1 tablespoon lemon juice
Freshly ground black pepper
1 tablespoon chopped fresh mint leaves or parsley
Cook the carrots in boiling salted water until just tender, about 5 minutes. Drain and refresh in cold water. Drain.
In a small saucepan heat the oil and sauté the onion for 2 minutes. Add the pine nuts and garlic and sauté 2 minutes more. Add the carrots and raisins and sauté until the carrots are heated through. Stir in the lemon juice and season with salt and pepper. Remove from heat and add the mint leaves or parsley.
|Cooked purple carrots with pine nuts, raisins, garlic, onion and sprigs of mint.|