Comments on: Purple carrots, old and new (and a stuffed carrot recipe)

By: Liz

Liz — Thu, 08 Nov 2012 13:40:09 +0000

Hey Esther, that’s interesting to know. Thanks.

By: Esther

Esther — Wed, 07 Nov 2012 21:19:07 +0000

In the cookbook “Please to the Table”, about food in the FSU, tamarind concentrate is suggested as a substitute for sour plums. I assume one would dilute a tbsp or so of the concentrate with hot water or other hot liquid to get the desired sour fruit effect.

By: ben

ben — Sat, 03 Mar 2012 08:38:54 +0000

i love carrot cake!!!!!!! so sorry i’m just commenting now. awesome post

By: Sarah

Sarah — Thu, 01 Mar 2012 21:57:01 +0000

If I ever have a question about carrots, orange, purple or otherwise, I know who to ask. Those stuffed carrots look so beautiful nestled in there.

By: Liz

Liz — Tue, 21 Feb 2012 09:23:02 +0000

Thanks, Marina!

By: Cafe Liz » Confetti carrot-lemon salad » the kosher vegetarian Israeli food blog

Tue, 21 Feb 2012 09:19:47 +0000

[...] can make it by grating up some whole carrots, or, say, using the carrot cores left over from my stuffed carrot recipe. As a bonus, if you happen to use brightly colored carrots, then you’ll get a salad with a [...]

By: Marina@cowboycountryvegetarian

Marina@cowboycountryvegetarian — Wed, 15 Feb 2012 02:37:57 +0000

Liz, This is an amazing recipe and a great story. I like visiting your blog to read all this interesting stories you tell us about.

By: Liz

Liz — Tue, 14 Feb 2012 18:26:18 +0000

Hey, I’m not sure they would. The sour plums are very sour and tangy, so an equivalent might be sour apricots plus lots of extra lemon juice. A Persian dried lemon would create the same effect as the sour plums, but would also take the flavor toward a completely different ethnicity. One dried lemon — if not half a lemon — would probably be enough.

By: Molly

Molly — Tue, 14 Feb 2012 18:18:35 +0000

I don’t think I’ve ever seen dried sour plums stateside. Would prunes, or maybe dried cherries, be a good substitute?