An heirloom vegetable is an old cultivar that is still maintained by gardeners and farmers particularly in isolated or ethnic communities. These varieties may have been commonly grown during earlier periods in human history but aren’t used in modern large-scale agriculture.
Purple carrots are one heirloom vegetable we are starting to see in our supermarkets as well as in local markets. More and more gardeners are bringing back heirloom varieties and supermarkets are increasing the range of varieties that they stock.
Purple carrots add colour and variety to salads and stir fries. They also have quite a different flavour to regular orange carrots.
I experimented with purple carrots to make coleslaw, chicken salad, stir-fry and chopped them up to eat with dip.
PURPLE CARROT AND GINGER SOUP
What You’ll Need:
4 large purple carrots
2 teaspoons unsalted butter
2-inch nob fresh ginger
Salt and pepper to taste
4 dashes dried coriander
Up to 1 cup of warm water (or warmed vegetable stock)
What To Do:
- Peel and roughly chop the carrots, and finely chop the scallions, shallot, and ginger.
- In a small pot, combine the carrots with 1 cup of water. Bring heat up to medium and cover.
- Let the carrots boil in the water until they are cooked through but not entirely mushy, about five minutes.
- Meanwhile, in a pan over medium heat melt 2 teaspoons of unsalted butter and add the scallions, shallot, ginger, salt, and pepper. Cook until the shallot begins to soften and turn transparent.
- Transfer the boiled carrots (with the cooking water) and cooked veggies to a food processor. Add the coriander and up to 1 cup of warm water or warm vegetable stock to reach desired consistency. Process until smooth. (I personally like mine on the thicker side, almost like a pudding, so I don’t add much extra liquid, but make it as think or as thin as you like!)
- Serve garnished with a few extra scallions and a slice of ginger, and enjoy!
How do you eat yours?? x