Currently viewing the tag: "purple carrots"
Simple, but the flavors play so well together. The slow cooking of the carrots really sweetens them and brings out the “carrot-ness” of them, while the Allium Topping contrasts with funk and top notes. This topping goes well with other things such as steak, salmon, potatoes braised with tomatoes and pimenton de la vera.
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The silky butter lettuces contrast with the crunch of the broccoli and the crisp bite of the turnip dice fills in for croutons. The broccoli (and turnips) can be made ahead of time and kept in the refrigerator, and the broccoli is great as is for a snack or a side, or you can even chop it up and add it to a sandwich.
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Vaguely Middle-Eastern and Indian in influence, this is a colorful dish with surprising flavors. Remember, peeling purple carrots may render them simply orange, so use a scrub brush or wash cloth to gently clean the outside of these carrots and remove any hairy rootlets. Roasting the carrots deepens the flavor, as well as the color, which adds to the contrast with the sharp mustard.
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