After roasting a chicken the other night, we decided to make some soup with the leftovers. All was going well, until it came time to add the vegetables. There were good choices – garlic, ginger, celery, onion and mushrooms. Some tasty small pasta. Then the trouble began…I decided to use a couple of carrots that were in the fridge. One was purple. Not thinking, in they went. Before I knew it, the soup was an awesome shade between fuchsia and lilac. We’re too frugal to throw out an perfectly good pot of soup…so after eating a bowl with some homemade rye bread, we put the rest in the freezer to serve to some adventurous young visitor!
It worked out fine. On Saturday, I got this great pickerel. And some purple carrots. I cooked up the fish in a cornmeal crust and served with a carrot salad.
To make it, steam the carrots. Toss in a mixture of one tablespoon each (15ml each) olive oil, Dijon mustard, wine vinegar, and about a teaspoon (5ml) maple syrup. Sprinkle with some green onions.
(Over on the side is some awesome Lundberg rice. You can get it at Better Bulk, on our blogroll).