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Q:

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I like to drink Bolthouse Farm juices and smoothies whenever possible, because it's a good way to get my daily servings of fruit & veggies when I'm on the go. Yesterday, one of their fruit & veggie blends was on sale, so I decided to give it a try. It's half berries and half veggies - in this case, purple carrots. And the juice is really, really delicious. But it made me realize: purple carrots are pretty much completely foreign to me! I knew they existed, but I've never tasted them on their own.

After looking up some information about them, it sounds like they're a nutrition powerhouse - and yet I've still never tried them before! How odd...

Anyway, I think they're a veggie I';D like to incorporate into my cooking adventures. But I have no idea how they taste on their own or what kind of dishes they';D be good in. Does anyone have any insight on this?

Laura Hogg asked this
August 17, 2011 at 8:51 AM

A:

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From what I've read, purple carrots are just purple on the outside. Inside they are orange, just like the variety we are used to seeing. I guess at some point people decided the orange variety were more attractive, but purple carrots used to be the norm in the middle east where they originated.

I've read that purple carrot varieties are spicier than orange carrots - sort of like a radish is spicy? I assume you could do the same thing with them that you can do with other root vegetables. We like to toss a variety of chopped root veggies - potatoes, onion, carrots, turnips, radishes - with olive oil, minced garlic, thyme, rosemary, sea salt and black pepper and then roast them in the oven. :)

I actually grew purple green beans in my garden this year and like the carrots they are purple on the outside but a familiar green on the inside. When cooked they don't look very purple at all - more dark green.

I have never seen purple carrots at the grocery store. I assume the easiest way to get them is to grow them yourself from seed!

Erin Froehlich answered
August 17, 2011 at 9:26 AM

I am thrilled this unique produce option has entered your life, Laura. I have been lucky enough to find purple carrots (plus, purple cauliflower and beans) each summer for the past few years at our farmer's market.

They taste incredibly similar to a standard carrot, therefore I would suggest using them in any of your standard carrot snacks, sides, or entrees. My favorite use is in a simple salad as the color is absolutely amazing. When you slice them you will see a beautiful ring of purple surrounding an orange center. Just stunning :)

Best of luck exploring your local market!

Jessica Corwin MPH RDN Health Coach answered
August 19, 2011 at 3:17 PM
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