The Basics: Rainbow Carrots

Cooking Essentials

The Profile

Rainbow Carrots 

Rainbow carrots are a colorful bundle of root vegetables that are offered in many produce stands come springtime. Some of the varieties featured include cosmic purple that may have either orange or yellow flesh, atomic red which deepens in color & flavor once cooked, a mild lunar white with a minuscule core & solar yellow known for its’ sweet & crisp flesh. The brightly hued carrots may be cooked & served a number of ways & add lovely interest to plates & entertaining offerings. Learn how to cook rainbow carrots that pair beautifully with Steamed Cabbage, Classic Corned Beef Brisket & Horseradish Mustard or upcoming spring celebrations featuring traditional Easter recipes. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Cook Rainbow Carrots

 These colorful gems are generally bunched together featuring several different colors. They may be cooked a number of ways from boiling & steaming to roasting or even enjoyed raw in salad applications. Roasting the rainbow carrots will offer a brighter coloration however boiling the root vegetables highlights a quick & effortless procedure that will have them ready fast. Serve rainbow carrots with beef cuts ranging from New York strip & ribeye steaks to eye of round roast & corned beef brisket. 

The Technique

Bring 2 1/2 cups water & 1-pound scraped, trimmed & sliced rainbow carrots to a boil over Medium-High heat in 3-quart saucepan. Cook 10 minutes or until just fork tender. Drain. Return the carrots to the pan. Add 1 1/2 tablespoons butter, 1 tablespoon parsley, 1/4 teaspoon salt & a bit of pepper. Allow the butter to melt for just a moment, then stir until combined. Taste & adjust the seasonings. Serve warm. For additional photos that further illustrate the procedure, look to Cooking Classics: Parsley-Butter Rainbow Carrots.

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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Be sweet.