A few centuries back, almost all the carrots were purple.
We owe orange carrots to Dutch growers, who developed them by crossing different varieties in the late 16th century.
Recipe: Roasted purple carrotsServes: 2
- 300 g of purple carrots, peeled
- a few branches of fresh thyme
- one tbsp. of olive oil
- 1/4 tsp. of coarse sea salt
- Mix olive oil with thyme leaves and salt. Coat carrots with the mixture.
- Roast at 180C for about 20 minutes, until the carrots are soft.