Rainbow Carrots Blend
Rainbow Carrots Blend
1.8lbs Bags - the roots will keep up to one month when stored loosely placed in a plastic bag with good air circulation in the crisper drawer of the refrigerator.
Purple carrots are best suited for fresh applications as their dark purple hues are showcased when sliced and served raw. The roots can be cooked, but with methods such as boiling or baking, the carrots will lose their purple hue and transform into an unappetizing grey. When raw, these carrots can be sliced for salads, juiced, shredded into grain bowls, or served on appetizer platters. The carrots can also be lightly sautéed or roasted to develop a sweet, caramelized flavour. In addition to the roots, the leafy tops of carrots can be blended into sauces, minced into salads, or lightly sautéed and served as a side dish.
Yellow Carrots have a firm and crunchy texture and an earthy sweet flavour with notes of celery and parsley. They boost the nutritional value of soups, stews, salads and are an indispensable ingredient in stocks. They make incredible pickled carrots, are quintessential for brining and deep frying and they make great protein companions when pan-roasted or grilled. Try them eaten raw in veggie platters, pureed into sauces, boiled and braised.
Pink/ Red carrots acquire earthier, wheat-like undertones once cooked, and the flesh softens into a delicate, smooth consistency. Their tender texture and sweet flavour make them ideal for eating fresh as snacks for kids or adults. They can also be sliced raw into salads, cooked into soups, stews, stir-fries, pot roasts, or roasted as a savoury-sweet side dish. They will keep up to a month in the crisper drawer of the refrigerator. Carrot greens can also be eaten raw in salads, added to soups, or sautéed with olive oil, garlic, and other greens.
White Satin; Unique crisp texture, and juicy flavour. White carrot produce handsome Danvers shaped roots that store well and juice well. Try them roasted as part of a winter meal with other coloured carrots or on their own. It is thought that the ancestral wild carrot had roots that were white, but this is a more recent hybrid, bred for uniformity and great flavour.
Pairs well with;
Fruit and Vegetables; turnips, beets, radishes, celery, ginger, potatoes, mushrooms, shallots, pomegranate seeds, garlic, onions, scallions, micro greens, lettuce, mustard greens, arugula, swiss chard, kale, kohlrabi, celeriac, cabbage, corn, broccolini, artichokes, brussel sprouts and tomatoes.
Dairy and Meats; chicken, turkey, beef, bacon, butter, cheddar, parmesan, pecorino cheeses, sour cream, yogurt and cream.
Other; cinnamon, parsley, haleznuts, soya sauce, olive oil, sauerkraut, gravy, hummus, both light and full bodied vinegar.
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