Say the word carrot and in all likelihood, you get a mental image of the color orange. While I knew they existed, in the past few months I only recently began noticing different colored carrots---bright yellow, white, purple and even red.
Not only do they act in nurturing the body, they’re a sight to behold! This feast for the eyes brings its own set of nutrients to the table with each color. For instance, purple carrots contain anthocyanin, beta and alpha carotene pigment. They usually have an orange center and provide additional vitamin A and prevent heart disease. Red carrots are full of lycopene and beta-carotene pigment, which can help lower the risk of cancer and heart disease. Yellow carrots, also linked to cancer prevention, contain xanthophylls and lutein, which are also good for eye health. Although white carrots have no pigment and contain fewer nutrients, they are still a good source of fiber and help promote healthy digestion.
I don’t know about you, but I’ve had enough orange carrots sautéed in butter to last a lifetime. Celebrating such an edible rainbow brings the concept of mindfulness to a meal. Although this recipe only calls for yellow carrots, feel free to awaken your senses and taste the rainbow.
- Olive oil
- 10-12 yellow carrots – peeled and thinly sliced
- 6 shallots – peeled, halved and thinly sliced
- 2 tablespoons of golden raisins
- 1 pinch saffron threads
- 1 pinch cumin powder
- Coarse sea salt and black pepper
- Lemon olive oil
- Zest of 1 lemon
- 1 small bunch of cilantro leaves
- 2 tablespoons of chives – finely chopped
- Pour a little olive oil into a large pan placed over medium heat.
- Toss the carrots, shallots and golden raisins in the pan and coat with the oil.
- Sprinkle in the saffron and cumin and stir all the ingredients together.
- Cook for 8-10 minutes stirring frequently.
- The shallots should be soft and translucent, just barely cooked, and the saffron should be just releasing its fragrance.
- Transfer the carrot-shallot mixture to a salad bowl.
- Drizzle with a little lemon olive oil, add a dash of salt and some black pepper, the lemon zest, chives and the cilantro leaves.
- Toss well to combine.
- Serve in small individual tagines, alongside a main course or as part of a series of small plates, tapas style.
Serves 8 people
Source: Salade: Recipes from the Market Table by Pascale Beale