Fried purple carrot
Today we bring you an unknown recipe for fried purple carrot, known in Mallorca as ‘pastanaga negra’ or ‘safarnària’. This carrot has a certain spicy touch and is a little less sweet than the orange carrot.Maria Verger
- 1/2 liter of organic virgin olive oil
- 40 g of pine nuts
- 50 g of raisins
- 1 black pudding
- 200g bacon
- 1/2 cauliflower
- 10 turnip tops
- 1 bunch of fennel
- 3 bunches of purple carrots
- Each of the ingredients are fried separately, once cooked they are put in a thick casserole.
- We will start with the pine nuts, the raisins, the black pudding, the ventresca, in this order.
- Now we will fry the carrots cut into thin slices and when removing them from the pan we will let them drain in a strainer to remove the excess oil, once drained they are put in the casserole.
- We will add oil to the pan as we need it and reuse what we have drained.
- We will do the same with the cauliflower, cut into small florets, the segments, cut small and a little before finishing this cooking we will add the finely cut fennel.
- When we have all the ingredients in the casserole we will place it on the fire and mix carefully until it is very hot.
I hope you like it!
The kitchen of
The ‘frit de pastanaga negra’ is a traditional Mallorcan recipe, so traditional and old that it is even unknown to many Mallorcans. The ‘frit’ is a classic in Mallorca, a dry stew with seasonal ingredients and adapted to the different times of the year. This is done between March and May, which is the season of the purple carrot.