If you walk into my house you’re not gonna see many purple things. Truth is, I think purple is a picky color, even more so than pink. The wrong purple is tacky, the right purple rarely happens. But somehow all purple foods taste good (except eggplant). Purple cabbage, purple lettuce, beet, taro (mmm, taro ice cream), blueberry, purple spinach. Then I ran into purple potatoes at Lucky.
I bet you can carve your initials and use it as a stamper. At first I thought they are some cross between normal potato and beet, with the beet’s juicy crunch apparent whatever way you slice. Turns out it’s a mutation that causes production of the antioxidant anthocyanin, giving it the ink-stain color. So it’s all potato.
Mudpie the chef sliced them. Stir fry with salt, pepper, garlic powder, tarragon until golden.
I couldn’t care less about sports, and the World Cup teams I root for aren’t wearing purple. But if you take a peek into my fridge, lotsa purple are there.
Previously on Down the Aisles: Magnolia’s Taro Ice Cream
Thanks Mai for the comment on my blog 🙂
And oh, those potatoes look great. I don’t see them often enough around here (Australia)
After you decide where you d like your design to be, press your potato firmly down on your napkin. Apply even pressure and be sure not to move or wiggle the potato. Repeat this process as needed.
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[…] Purple and Russet Potatoes are seriously almost too beautiful to eat. I hear they’re the best for mashing, and some can even be used as ink stampers. I would personally frame this as a print..maybe next to it a picture of Purple Taro, in my kitchen! (Here.) […]
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