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Carrots purple ,violet , 1 kg pack

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  • Purple carrots are cylindrical roots that are dark purple closest to their broad shoulders and become light near their tapered end. Its leaf tops can reach 35 centimeters, and roots can grow between 17-20 centimeters in length. They have a crispy, crunchy bright flesh with some hints of yellow and green. Purple carrots have a sweet and earthy flavor with notes of celery and spice. Carrots, the botanical name Daucus Carota, belong to the same family as parsnips, fennel, cumin, and dill. Purple carrots contain the plant pigment anthocyanin, which is responsible for its skin's coloring. Dr. Philip Simon developed purple carrots in 2005.

  • You can use the purple carrots to make salads, curry, and side dishes like hummus. You can also slice and roast the carrots with olive oil, salt, and pepper. Also, you can add it to baking goods. You can use purple carrots to make juices, smoothies, stews, and soups.

  • Carrots can be stored in the refrigerator for up to a month if stored properly. To prevent condensation from forming, wrap the carrots in a paper towel and then place them in a bag in the refrigerator, or use a perforated plastic bag. Excess moisture will cause them to rot.

  • Roasted Purple Carrots with Black Sesame Dukkah

    Ingredients:

    2 pounds purple carrots, halved or quartered lengthwise, if large
    4 cloves garlic, peeled
    3 sprigs fresh thyme
    3 tablespoons extra-virgin olive oil, divided
    1/4 teaspoon salt plus 1/8 teaspoon, divided
    1/4 cup finely chopped unsalted pistachios
    1 tablespoon black sesame seeds
    1 teaspoon ground coriander
    1 teaspoon ground cumin

    Instructions:

    1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
    2. Place carrots, garlic, and thyme on the prepared pan. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt; toss to coat. Roast until the carrots are tender but not browned, 25 to 30 minutes. Discard the thyme.
    3. Meanwhile, to prepare dukkah: Heat a small skillet over low heat. Add pistachios, sesame seeds, coriander, cumin, and the remaining 1/8 teaspoon salt; cook, stirring constantly, until warm and fragrant, 2 to 4 minutes. Remove from heat.
    4. Arrange the carrots and garlic on a platter. Drizzle with the remaining 1 tablespoon oil and sprinkle with the dukkah. Serve warm.