We love purple carrots because they are tasty and beautiful. There are very few preparations that highlight their unusual hue because once you peel them the purple disappears. We decided to continue playing with our technique of steaming and dehydrating, having used whole carrots and beets thus far, in order to play up the contrasting colors in our sliced carrots. We used the mandoline to slice them and then steamed them for 3 minutes. Then I laid the slices out on a tray for the dehydrator, staining my fingertips purple in the process, and dried them for about an hour. We call these carrot blossoms because as they dried they crinkled and curled up until they looked like small flowers.They are not completely dehydrated, retaining a slightly firm texture that yields instead of crunching. The sweetness of the vegetable comes through nicely and they have a wonderfully intense carrot flavor. The real question is what to do with them next?
January 25, 2009
January 25, 2005