When cooked, they lose their purple colour and revert to orange.
I was very disappointed. :(
I'll eat them uncooked next year.
Steam them instead, they still loose some colour but they are still purple
Which variety did you grow DTW? I grew purple ones this year, Purple Haze. They kept their colour with cooking. Like Tim said they lose a little colour but but they still stay purple.
I grew Purple Dragon last year but I couldnt find them anywhere this year........they were very nice too :D
dtw if i were you I avoid growing purple podded string beans because they also turn green when cooked.
I'll second that TGG, so disappointing. :(
do they taste good? :-\
Yes they taste ok, but I would have liked a pretty plateful too ;D
purple podded string beans..I grow them every year & after the first year's surprise when I cooked them :(, it really didn't matter. For me the bonus is that I can see them on the plant and can pick them as the size I prefer, so for me they're a winna 8)
I tried growing Purple Haze carrits last year but harvested about 5 out of a trial potfull and they didn't make it into the house. Nice taste raw, tho ;)
One bonus I've found with purple carrots - and the yellow ones - is that they haven't had the carrot fly, whereas the ordinary ones have been devastated. Pity - best crop I've ever had otherwise....
Mine kept their colour, though. I cooked all three colours together the other night (stoved rather than boiled) and they all kept their individual colours.
(Stoving = tiny amount of water & butter; lid on pan & steam till al dente. That's how I cook most of my veg now.)
I agree - grew yellowstone and ordinary carrots side by side. Orange carrots lots of carrot fly and yellowstone virtualy untouched.......and stay a nice colour on cooking.
i planted the rainbow carrots where you get yellow, orange and a whitish one. i grew them in a barrier and noted that any fly damage occurred more in the orange ones but my little girl's set were grown among some spare spring onion and hers were virtually undamaged.
Quote from: Trevor_D on November 26, 2008, 19:54:59
(Stoving = tiny amount of water & butter; lid on pan & steam till al dente. That's how I cook most of my veg now.)
That sounds interesting - how long does it take to cook carrot like that?
Mine were cooked in a pressure cooker in a stew for over an hour.
I only had a few, so they all went in.
I grew purple haze if you dont cook them for too long they keep there colour, alot of the weird coloured veg tastes the same as the ordinary coloured ones, red brussels look good on the plate. I was tempted to try the Highland Burgundy red potato to have a multi coloured dinner.
Quote from: pigeonseed on November 29, 2008, 11:38:49
Quote from: Trevor_D on November 26, 2008, 19:54:59
(Stoving = tiny amount of water & butter; lid on pan & steam till al dente. That's how I cook most of my veg now.)
That sounds interesting - how long does it take to cook carrot like that?
Sorry - I'm not very good on timing things. (All the various bits of the meal seem to end up ready at the same time, so I must be getting it right, it's just that I don't pay that much attention to that side of things.)
It does depend on the carrots, though: young ones only take a few minutes, but the winter ones may take (I'm guessing now, you understand) up to quarter of an hour.
oh well that doesn't sound v slow - I think I'll try it.
I also grew Purple Haze and they kept their colour after being boiled or roasted. Still orange in the middle tho....