Do you know purple carrots? They taste much better than regular beets, are more nutritious and add a lovely purple color to your food. Purple carrots are descended from the original black carrot and crossed with a lighter variety. The flavor is much more intense and sweeter than orange carrots. The vegetables pot will simply delight everyone. It is a variation of the usual orange and are characterized by their striking purple to dark purple color.
Purple carrots with potatoes
A simple yet extraordinarily tasty food. As a staple food, the potato is irresistible. They are very filling and have many minerals. And beans contribute to a complete meal. And just look at this color composition. Isn’t it gorgeous? Yellow, purple and white. The eye eats with you, as they say.
Purple carrots pot with potatoes and white beans
Ingredients
- 250 g potatoes
- 250 g purple carrots
- 1 red onion
- 2 tsp spelt flour type 630 for binding
- salt and pepper to taste
- a little ground cumin
- 1 can white beans
- water as needed
Instructions
- Peel the potatoes, cut in half and boil in water for about 20 minutes until soft.
- Peel the purple carrots and cut into slices. Simmer with water and the chopped red onion for about 20 minutes.
- Season with salt and pepper. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
- Strain the white beans and briefly rinse with cold water.
- Then heat briefly in an extra pot with 1 tablespoon of water.
- Pour over finished beet greens when serving.
Tip
Try purple potatoes. These are just like the purple carrots a primal staple food.
Interesting to know
Cooking as in the old days: simple and plain.
