The Basics: Rainbow Carrots

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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

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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

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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.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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