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Carrots and Basil in Purple Splendor

Carrots and Basil in Purple Splendor

Nothing represents the splendor that Alain Passard had in mind for his carrots better than his own hand-crafted collage. The recipe calls for a few simple, surprising ingredients — like cinnamon — to create a surprising flavor combination with carrots.


Recipe adapted from The Art of Cooking with Vegetables by Alain Passard, published by Frances Lincoln.


  • 2 bunches of purple carrots, stems removed and scrubbed*
  • 5 leaves of basil
  • Pinch of cinnamon
  • 4 Tablespoons salted butter
  • 2 Tablespoons soy sauce, or less according to taste
  • Fleur de sel or salt of your choice, to taste


Calories Per Serving168

Folate equivalent (total)30µg8%

Watch the video: Garden Invaders! (January 2022).