Heat olive oil in a pot over medium heat and cook celery, shallot, ginger, and garlic until fragrant, about 5 minutes. Add carrots and potatoes; mix to combine. Pour in 3 cups vegetable broth and slowly bring to a boil. Reduce heat and simmer until carrots and potatoes are soft, about 15 minutes.
Puree soup with an immersion blender until smooth, adding enough remaining broth to reach the desired consistency.
Garnish with pistachio nuts and sour cream.
Preheat oven to 400 degrees F (200 degrees C).
Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
Bake in the preheated oven until vegetables are tender, about 40 minutes.
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
archment paper.
Blanch orange carrots in boiling water for 3
o pot.
Add diced purple top turnips to pot.
ut portion for another recipe. Scrub the carrots and radishes, but do
e \"Chinese sweet sauce\": the recipe nor book do not give
To make the pesto, put the orange zest, almonds, pumpkin seeds, mint, parsley and Parmesan cheese in a blender. Drizzle in 8-10 tbsp olive oil and blitz to form a paste. Add a pinch of sugar and season.
To prepare the carrots, heat the stock, orange juice and 2 tbsp olive oil in a saucepan with 1 tsp sugar and a pinch of salt and bring to a boil. Add the carrots and cook, covered, for 3-4 mins.
Transfer the carrots to serving plates, then garnish with the pesto and fresh mint leaves. Serve with crusty bread.
n a bowl, mix the carrots, celery, honey, lemon oil and
In a skillet - heat your butter and olive oil together over medium high heat.
add onions and saute for approximately 3 mnutes.
Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
Serve.
o taste.
Divide beets, carrots and onion between 2 prepared
eas into thirds. Grate the carrots. Dice the celery. Chop the
Toss everything together until well-coated. Roast in a preheated 425F (220C) oven for 25-30 minutes or until tender.
You can use almost any combination of herbs and carrots or beets; use your imagination. Mix and match - try orange carrots with sage and white wine vinegar, purple carrots with thyme and orange juice, golden beets with marjoram and red wine vinegar, and purple beets with rosemary and balsamic vinegar, all in the same roasting pan.
Boil or steam carrots, reserving carrot water.
I
"Purple Rice\", you can find it online, too.
This recipe was
second batch, adding the purple food colouring to the marshmallow
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
tablespoon or more of purple gel food coloring to get
Bring to a boil and cool.
Pour over carrots, onion and peppers.
Let stand 24 hours.
(Garbanzo beans can be substituted for carrots.)
bout two rows of green, purple and yellow.
Cake is