Recipe for carrots or purple carrot frit

Purple carrot frit is a traditional Mallorcan recipe that highlights one of the most unique local varieties on the island. purple carrot It stands out for its intense and slightly sweet flavor, as well as its characteristic color, which gives the dish a lot of personality. This preparation combines seasonal vegetables with chulla, raisins and fennel, creating a tasty, balanced frit that is very rooted in popular Mallorcan cuisine.

Local variety as protagonist

🥕 Local variety: Purple carrot.

📅 Sowing time: summer and autumn.

Approximate harvest: autumn and winter.

🛍️ In our store you can buy purple carrot seeds.

Ingredients for 4 people

  • 2 bunches of purple carrots
  • 1 bunch of grills
  • Half a small cauliflower
  • Half a bunch of fennel
  • 100 g of chulla
  • 8 garlics
  • 50 g of large raisins
  • 2 bay leaves
  • Salt
  • Olive or sunflower oil for frying

    Purple carrot

    Carrots or purple carrot frit

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    Step-by-step preparation of the recipe

    We cut all the vegetables and the pulp:

    • Thinly slice the carrots.
    • Cut the greens into pieces of approximately 1 cm.
    • Cut the cauliflower into small pieces.
    • Very small fennel.
    • Chop the squash into pieces of about 3 cm.

    I greet the crowd in advance.

    In a pan or frying pan with hot oil, fry the chulla until it is golden brown. Remove and set aside.

    In the same oil, fry the cauliflower with a little salt, two cloves of garlic and a bay leaf. When it is golden brown and cooked, remove and reserve.

    Strain the frying oil and transfer it to a pot or frying pan. If necessary, add a little more oil.

    When the oil is hot, add the rest of the garlic, a bay leaf, the purple carrot and a little salt. Be careful with the salt, as the oil will already have some of the fat.

    When the carrots are half cooked, add the turnips and fennel. Let everything cook together over medium heat.

    Finally, add the raisins and reserved chutney, and continue cooking until the carrots are very tender. Adjust salt if necessary.

    When everything is cooked, add the cauliflower at the end so that it doesn't crumble. Mix it carefully and serve hot.

    Extra tip

    This dish gains flavor if left to rest for a few hours before serving. You can also prepare it the day before and reheat it right away.

    Authorship of the recipe

    Recipe source: Maria Solivellas, Restaurant Ca na Toneta (Caimari).

     Other seasonal recipes

    Winter "trempó"

    Winter storm

    This dish is a winter version of the classic Mallorcan tempró, made with roasted vine tomatoes, herring, and spring onions.

    Stalled black bean

    Stalled black bean

    A dish made with dried black beans and an assortment of seasonal vegetables such as pumpkin, potato, carrot and spinach.

    Do you want to plant this Local Variety? Visit our local seed store