Brian's Photo Blog — Article 712
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Photogenic Heirloom Carrots of Many Colors
Sunday 6 May 2018   —   Category: Cooking & Food
Back in September 2016 I had a meal at the McMenamins North Bank restaurant in Eugene, Oregon, which included some “mystery veggies.” As I explained in the article A McMenamins Friends and Family Night:
Once I started eating the veggies, I was in a lot of doubt as to exactly what they were. There was such a variety of colors that I assumed the dark purple ones were beets and the whitish ones were turnips, even though they didn’t taste much different than the orange vegetables, which certainly seemed to be carrots.

Seeing that I didn’t think I liked cooked beets and turnips, I was surprised at how mild and good they tasted. But seeing that I have never really tried cooked beets and turnips, I started to feel like I had misjudged them, and should have given them a chance much earlier in my life. How wrong I was!

I asked the waitress about the veggies, but she didn’t know what they were, so she went to ask the chef. A bit later she returned to announce that all of the vegetables were heirloom carrots — which I had never heard of before. The mystery was solved!
Some months later, in February 2017, I was thrilled (as a gourmet chef wannabe) to find a two pound bag of organic car­rots of many colors at Trader Joe’s for the reasonable price of $2.
Peeling these heirloom carrots only in­ten­si­fied their beautiful colors.
I was surprised to discover that the out­side color of the purple carrots did not extend all the way through.

Instead, the center core of those carrots were a shade of yellow, which is the tra­di­tion­al complementary color of purple. Very photogenic!
Here, the various colors of carrots are diced and ready for steaming.
I made a meal from the carrots by serv­ing them with Trader Joe’s Rice Orzo Pi­laf and pork baby back ribs.

Truly scrumptious!

The five photos of these heirloom carrots have been added to the Gourmet Chef Wannabe 2017 album.
Brian's Photo Blog — Article 712
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