Purple carrots have an unexpected dark side.
Earlier this week I harvested the last of my fingerling and purple haze carrots as well as my four mutant parsnips. I roasted the vegetables with olive oil, intending to serve them with dinner, but when I first pulled them out of the oven, many of the carrots appeared to be burnt. Closer examination revealed that the pigment in the purple carrots had turned black, but the rest of the carrots and parsnips were perfect. Still, they looked unappealing.
Grab your blindfold….and spoon
Instead, of serving the vegetables for dinner, I chopped them up, tossed them into some really tasty chicken stock, and added thyme and leftover turkey breast. After simmering, I cooled the soup and let it rest in the fridge overnight. Just now I went to heat up some for lunch and was shocked to find everything tinted purplish grey. Grey carrots, grey parsnips, grey turkey and deep purple/grey broth. Looked awful, but tasted great: food to eat with your eyes closed.