Purple carrot

A carrot variety with dark purple skin and flesh, rich in anthocyanins, with a spicy earthy sweet taste, for salads, roasting and puree.

Purple carrot is a carrot variety with dark purple skin and flesh (sometimes with an orange core), rich in anthocyanins, with a slightly more spicy, earthy and sweet taste than orange carrot. It is eaten raw in salads and as a snack, roasted, sauteed, made into puree and cream soups, added to pilaf and stews, pickled and made into the fermented drink kanji.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Purple carrot, Raw: Calories 41.0 kcal, Proteins 0.9 grams, Fats 0.2 grams, Carbohydrates 9.6 grams per 100 g of product.

Calories41.0 kcal

Proteins0.9 grams

Fats0.2 grams

Carbohydrates9.6 grams

Purple carrot, Boiled: Calories 37.0 kcal, Proteins 0.6 grams, Fats 0.7 grams, Carbohydrates 7.7 grams per 100 g of product.

Calories37.0 kcal

Proteins0.6 grams

Fats0.7 grams

Carbohydrates7.7 grams

Yield: 100 g raw → 124 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Beef fillet with purple cauliflower puree and chanterelle sauceEuropean cuisine | Main courses

Beef fillet with purple cauliflower puree and chanterelle sauce is a true gastronomic masterpiece that combines sophistication and depth of flavors. Tender beef fillet infused with rosemary and garlic aromas gains a rich texture from black truffle paste. The velvety purple cauliflower puree, enriched with cream and truffle oil, adds a hint of sweetness and refinement to the dish. Completing the composition is an airy chanterelle sauce with tarragon, bringing subtle woody notes and exquisite softness. This dish is perfect for a festive dinner, impressing and delighting with its appearance and flavor harmony. European culinary tradition blends with modern cooking techniques to create true pleasure for gourmets.