APAD(ish) #3: Carrots

[nonelvis]

Purple and orange ones from the CSA, which is replenishing our supply faster than we can eat them. These four ended up in the carrot cake currently in my oven, and more will turn into a mustard-dill carrot side dish to be served with meatloaf ... which will probably also have a carrot in it. And even with that, I bet I still have a pound of the suckers left before we get the next batch on Wednesday.

Comments

[gritsinmisery.livejournal.com]

Hmm, it seems I have not posted the recipe for Ginger and Honey Carrot soup (http://www.foodnetwork.com/recipes/ginger-and-honey-carrot-soup-recipe/index.html). I should do this thing. Also Carrot Orso (http://gritsinmisery.livejournal.com/493444.html#cutid2), which only takes half-a-pound of carrots when you have four or five left.

[nonelvis]

Thank you! We'll see how many I have left after I made the carrot side dish, but I suspect it'll be enough for at least one of these two dishes.

[gritsinmisery.livejournal.com]

Just read something off of one of the links in today's verticalfile that all cultivated carrots were purple until the Dutch changed things in the 17th (18th?) century. I imagine yours are the new variety developed at Texas A&M though...

[nonelvis]

Yup, that's right! I think Alton Brown covered this on an episode of Good Eats, too.

The purple ones taste exactly the same as the orange ones, but they look so much more interesting.