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Heirloom carrots


mcohen
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I picked up some heirloom carrots at the farmers' market where these carrots have different colors than the ubiquitous orange but I'm not sure what to do with them. Do you treat or cook them differently than the orange carrots? Are they best served raw, or cooked?

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I don't really know.

All I can say, is, from the ones I picked up from our local farmers market: the orange ones were delicious.

And, although I really wanted to love the purple and the off white/tan ones, I don't think they taste as good!

Raw, that is.

Philly Francophiles

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We have had purple carrots in our CSA box for several years. They cook just the same as orange carrots, and taste the same. We like to give them a quick roast in the oven, and the color stays bright. One caution - if you peel them, the purple will stain your hands much the way a red beet would.

I picked up some heirloom carrots at the farmers' market where these carrots have different colors than the ubiquitous orange but I'm not sure what to do with them. Do you treat or cook them differently than the orange carrots? Are they best served raw, or cooked?

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