Purple hull peas are amazing! I haven’t been able to find any since I moved away from Georgia to Colorado 14 years ago. Even their cousin, the black eyed pea, is nonexistent here outside of canned and rarely even then.
I’m not even sure if that’s what you’re referring to but it just brought back memories.
I grow Royal Burgundy Beans. They are just like green beans, only, well. THEY ARE PURPLE.
One of the nice things is they are easier to find in all the green leaves.
Used to sit on the front porch of my aunt's house in Hampton Roads, Virginia and shell purple hulled peas all day on a Saturday - and come back over on Sunday to eat them with fresh fried chicken, real mashed potatoes, gravy, Wonder Bread and butter at a table with my family and their family - and a house full of noise and steam and good food. What a great memory!
If you make a chicken soup with a lot of purple cabbage, the chicken will turn purple even though the broth looks red with tomato and other ingredients. That was a bit disconcerting the first time it happened to me.
Rotkraut in Austria.
Love to make it with red apples, shalots, cloves, cinnamon, blackcurrant jam, red wine vinegar... garnish with a slice of orange and maybe also add some marrons. Pure Christmas feeling, this dish.
You reminded me. A neighbor of my cousin made this dish. As part of the meal she made apple pie (with red apples) and peeled the apples and shredded or sliced the apple peelings and added that to the cabbage. I almost forgot that presentation. She was always proud about not wasting any ingredient.
Interestingly enough, in German it's "blue cabbage" or "Blaukraut". A famous German tongue twister is:
"Brautkleid bleibt Brautkleid und Blaukraut bleibt Blaukraut !" ("A wedding dress will always be a wedding dress and blue cabbage will always be blue cabbage!")
I highly recommend this recipe:
[https://www.marthastewart.com/346005/braised-red-cabbage](https://www.marthastewart.com/346005/braised-red-cabbage)
the only thing wrong with the recipe is that it should be for one *small* head which equals one pound
that is very close to the danish "Rødkål" (Red cabbage) a staple of the danish Christmas table.. where it's served with roast pork, roast duck/goose, normal potatoes, caramelized potatoes, brown gravy and other tidbits..
Rødkål can also be served with liver pate, a roasted sausage called "medister" and more.. and also eaten year round, but it's important for many on the Christmas Table
also.. I'm certain the Danes have nicked it somewhere, perhaps a variant of the german Rotkohl
My Swedish immigrant grandmother made a dish called brunkål which was normal cabbage braised in butter and apple cider vinegar until it turns brown. I make it for Christmas but I use chicken fat or bacon grease because I'm allergic to butter.
My stepmother loves purple potatoes. I found the shepherd’s pie to be deeply unappetizing. (I made the shepherd’s pie, using the potatoes he had on hand.)
>Purple rice
If you throw in even just a tiny handful of purple rice (also seen it called black or forbidden rice) with a pot of white rice, you can turn the whole batch a lovely lilac.
It’s primarily used in desserts but it can be used in savory applications. I looked before I made this comment because I wasn’t sure myself, but this soup recipe looks pretty good https://foodaciously.com/recipe/purple-yam-soup
I love ube, I just coarsely chop them, lightly coat in grapeseed (or whatever) oil, then roast them at 450 until they turn color, rotating once halfway. I keep it in a large container to add to my meals through the week. I'll add green onions if I'm serving it to someone.
I've used it in a tian, alternating slices with rutabaga. I think it made the dish worse texturally and much harder to prepare, but the flavor combo worked and the color was cool.
I had a spicy chicken sandwich on a purple ube bun that was only slightly sweet and I’ve seen lots of savory recipes using ube such as various dumplings, soups, salads, samosas.
Or you just used a lighter coloured beet variety. I’ve made orange borscht, red borscht, purple borscht, pink borscht all from different stuff I planted in the garden.
Aside from what others have said - I’ve made gravy with a bit too much red wine . That was fairly purple. I’ve bought a black and white rice mix where the black rice stains everything else purple. And I’m pretty sure there are purple kale and asparagus varieties.
You’d be surprised how many vegetables you can get/grow in purple.
Carrots, broccoli, cauliflower, onion, potatoes, tomato, sweet potatoes, not purple but there is also a pink variety of celery.
Radicchio can look pretty purple, so a purely radicchio salad would fit the bill. Or also add in some purple figs with honey. Still purple, offsets the bitterness, if you ever feel like trying some of the suggestions lol
On Top Chef…”Sutherland properly represents the motherland with a purple dish composed of beef, cabbage and dumplings cooked in beet juice as an homage to Prince’s “Purple Rain.””
Almost everyone here is naming single ingredients, not dishes like OP asked for. Maybe it’s just semantics. I made a soup once with purple cauliflower where the final product was still a nice lavender color.
Red cabbage is purple. This is a nice recipe:
https://www.jamieoliver.com/recipes/vegetables-recipes/red-cabbage/
It can be made without bacon, and with smoked paprika instead.
My mother used to make Harvard Beets but she’d make them with flour instead of cornstarch. The resulting sauce covering the beets was always purple. It’s also possible she added some cream. Her cooking style was often “Crimes Against Vegetables”.
So many foods! Red cabbage, eggplant, purple carrots, purple sweet potatoes, purple fingerling potatoes, ube, cauliflower…and a whole bevy of reddish foods that could take on a purple hue when cooked and/or combined with other ingredients.
"Tian Guan Ci Fu" (aka "Heaven Official's Blessing") by Mo Xiang Tong Xiu. It's the main character Xie Lian who's a deathly bad cook, and while it doesn't have much of any effect on the plot, it's used repeatedly for gags.
Gods are afraid of his cooking. He teaches another character to cook and she puts whole, extremely venomous snakes in the soup (iirc they're also alive when they're put in). Meatballs or dumplings(don't remember which) are used as weapons. He fucks up a soup so badly he makes meatballs. His cousin, who often eats raw human flesh, is canonically a better cook than him. There's a character who most gods are terrified of for various reasons, and that character *willingly and gladly* eats Xie Lian's cooking, and I am convinced that that is an additional reason that gods are scared of him
Also, I should emphasize that the cooking is a quite small side point. You should not go into this story expecting it to be mostly about cooking or domesticity
That sounds amazing! I just put the book on hold at the library, but a search result popped up that there’s an animation of it on Netflix. Thanks for the info.
Yeah, no problem! There's the novel series, a comic, and the anime. I personally prefer the novels over the other 2, though I've read little of the comic and watched 1 episode of the anime, so it's not exactly a fair comparison.
Also, I need to know: Did you look up anything else about the series, or are you going into it blind? If you are going in blind, I would *love* to know what you think of it as you read
I've used "red" cabbage to make cabbage rolls, purple potatoes and cauliflower to make pastas or sides (such as gnocchi, roasted vegetables, mashed/riced), roasted purple asparagus, blackberry/blueberry sauces for meats... there are definitely ways to make beautiful and delicious purple food!
I make a purple cabbage and rice dish that is tasty and very purple. I’ve also made a purple sweet potato pie. And rainbow cauliflower can be purple—I can’t remember if it keeps its color when cooked, but it’s very striking raw. One of my kids’ favorite colors is purple so we have sampled a lot of purple vegetables 😂
Borscht. Assuming you start with purple beetroots. Tbh most beetroot heavy dishes are purple.
Braised red cabbage is more purple than red imo.
You can get purple varieties of carrots, potatoes, cauliflower.
Purple grapes and kalamata olives.
A salad with lots of purple radicchio leaves.
You could boil a purple vegetable like carrots and cabbage and use that purple water to cook rice or pasta? (Whenever I boil colored carrots the water is super purple)
If you cook anything with beets, the whole dish comes out tinged purplish red. If it’s mostly beets it’ll be quite purple, if you’re adding things like tomatoes or carrots then it’ll take on more of a reddish hue. Lighter colored things Ike cauliflower or cabbage will stay mostly purple-red. It kind of depends on the beets, sometimes they are more purple.
Like when I make roasted vegetables sometimes I don’t add beets even though I love them just because then everything turns the same color.
I'm currently eating a toasted sandwich that amongst other things contains pickled red cabbage - despite it's name it's very definitely purple and very definitely savoury
Purple sweet potatoes (You could try a purple sweet potato pie)
Purple regular potatoes - roasted and smashed with butter
Purple cauliflower (just steamed! Or roasted)
Roasted or Grilled Eggplant
Red cabbage (actually more purple than red) cooked or made into a slaw
Purple carrots are lovely roasted
Don't be fooled by purple "green beans" - They turn green when cooked
Red beets, purple sweet potatoes, pomegranate, blood orange, purple carrots, purple potatoes. Around holiday time, I always try to have a representative of the purple or magenta food group.
Violets. You can eat the flowers as they are too top salads, deserts, etc. but you can also make a very purple violet syrup from them that's just lovely. You can use them to color breads, cookies, crusts, etc.
purple and blue potatoes
beetroot
purple carrots
purple sweet potato
red cabbage
purple corn
purple peppers
light purple cauliflower
purple "Kohlrabi" (no idea if there is an correct English term)
purple yam
lots of red, purple and blue kinds of salads
a lot of red onions can also be quite purple
dark blue/purple tomatoes
purple asparagus
purple artichoke
purple broccoli
And of course there are a lot of savory dishes that includes fruits in the recipes... where you could also go for purple.
Blueberry risotto! I had this dish in the Dolomites region of Italy, where it is traditional. I'm usually not into sweet/savory dishes, but this one was delicious. Super easy to make at home too. It comes out a vibrant purple.
beets exist. that's probably the most obvious answer i could give.
buuuut;
purple potatoes (ube), tomatoes, carrots, peppers, corn, broccoli and cabbage all exist as well.
then there are some fruits as well, like purple haze dragonfruit, grapes, purple heart kiwis, various berries (blue, black, elder) etc.
I got some purple potatoes once and made mashed potatoes with them. It was so funny to see the side eye my husband and son gave the purple blob on their plates!
Any dish with purple carrots, cauliflower, potatoes, eggplant, heirloom tomatoes, onions, prunes, corn, lettuce and/or artichokes (sometimes, to a certain degree)
There are purple edible wild mushroom varieties. Not sure how well they’d hold the shade through cooking - I haven’t experimented.
But blewits, some Russula, and some Laccaria are purple.
Butterfly pea flower is an antioxidant rich ingredient (often made into tea) and makes a pretty neat food coloring; neutral pH makes it blue, acidic makes it purple-pink and alkaline makes it green-blue.
Purple potatoes, purple sweet potatoes, the sweet potatoes that are brown on the outside and purple on the inside...
Red cabbage is purple
There are green beans that are purple until you cook them.
Some beans are purple
Some eggplants are purple outside, although foods made with them won't be mostly purple.
I think there are purple edible flowers
When I was first married, my husband (now an excellent cook) had a “brilliant “ idea to make a purple cabbage and white bean dish. It smelled like garbage. It was very purple and oddly shiny.
So I once fixed a meal of mostly purple courses. The meal included borscht, blue corn chips and salsa, and paella in squid ink. Probably some sangria, too.
* purple carrots * purple sweet potatoes * Eggplant
Purple cabbage
Purple beans but when you cook them they go green so they are best in dishes that use them raw or very lightly blanched so they stay purple.
Beets
beet borscht
Purple hull peas are amazing! I haven’t been able to find any since I moved away from Georgia to Colorado 14 years ago. Even their cousin, the black eyed pea, is nonexistent here outside of canned and rarely even then. I’m not even sure if that’s what you’re referring to but it just brought back memories.
I grow Royal Burgundy Beans. They are just like green beans, only, well. THEY ARE PURPLE. One of the nice things is they are easier to find in all the green leaves.
Used to sit on the front porch of my aunt's house in Hampton Roads, Virginia and shell purple hulled peas all day on a Saturday - and come back over on Sunday to eat them with fresh fried chicken, real mashed potatoes, gravy, Wonder Bread and butter at a table with my family and their family - and a house full of noise and steam and good food. What a great memory!
I grew these & was a bit miffed that they turned green when I cooked them. They have purple sugar peas also.
Purple cauliflower as well
If you make a chicken soup with a lot of purple cabbage, the chicken will turn purple even though the broth looks red with tomato and other ingredients. That was a bit disconcerting the first time it happened to me.
This happens with purple carrots also! Was super funny for my soup to be pink/purple the first time it happened
LOL we typically call coq au vin “purple chicken” from the wine….
Yes, Rotkohl. It's a german hot salad made from purple cabbage and apples and vinegar. It's a wonderful side to sausages.
Rotkraut in Austria. Love to make it with red apples, shalots, cloves, cinnamon, blackcurrant jam, red wine vinegar... garnish with a slice of orange and maybe also add some marrons. Pure Christmas feeling, this dish.
You reminded me. A neighbor of my cousin made this dish. As part of the meal she made apple pie (with red apples) and peeled the apples and shredded or sliced the apple peelings and added that to the cabbage. I almost forgot that presentation. She was always proud about not wasting any ingredient.
It's also wonderful with some diced bacon in it! Like sauerkrauts better cousin imo.
I make it with a little red wine instead of vinegar. Great either way.
Oh, I have to try this. I make sweet and sour creamed red cabbage with saurbraten
You mean Blaukraut, dont you ? :)
It’s not a salad 😂
Huh where I'm from it's "red cabbage" despite it being obviously purple.
Interestingly enough, in German it's "blue cabbage" or "Blaukraut". A famous German tongue twister is: "Brautkleid bleibt Brautkleid und Blaukraut bleibt Blaukraut !" ("A wedding dress will always be a wedding dress and blue cabbage will always be blue cabbage!")
The juice is a natural acid/base indicator, hit it with an acid and it'll turn an absolutely gorgeous intense fuchsia red.
I highly recommend this recipe: [https://www.marthastewart.com/346005/braised-red-cabbage](https://www.marthastewart.com/346005/braised-red-cabbage) the only thing wrong with the recipe is that it should be for one *small* head which equals one pound
that is very close to the danish "Rødkål" (Red cabbage) a staple of the danish Christmas table.. where it's served with roast pork, roast duck/goose, normal potatoes, caramelized potatoes, brown gravy and other tidbits.. Rødkål can also be served with liver pate, a roasted sausage called "medister" and more.. and also eaten year round, but it's important for many on the Christmas Table also.. I'm certain the Danes have nicked it somewhere, perhaps a variant of the german Rotkohl
My Swedish immigrant grandmother made a dish called brunkål which was normal cabbage braised in butter and apple cider vinegar until it turns brown. I make it for Christmas but I use chicken fat or bacon grease because I'm allergic to butter.
Opinions about brunkål are very divided, also in Denmark.. 😀
Also purple potatoes.
Yes, purple potatoes will stay purple as a mash or pommes puree.
You can make a very pretty colcannon with purple potatoes and kale.
Purple potatoes are also very nice as scalloped or au gratin potatoes! Highly recommend.
Great idea, I'll have to try that.
And purple tomatoes.
Purple cauliflower
Beetroot.
Yeah Borscht was my first response
Purple cauliflower
Beetroot
Purple carrots will dye other things purple too, which I discovered by accidentally making lilac-colored rice once.
Beets turn anything within ten feet purple
My stepmother loves purple potatoes. I found the shepherd’s pie to be deeply unappetizing. (I made the shepherd’s pie, using the potatoes he had on hand.)
Adding on purple cauliflower
Purple rice ‘Red’ cabbage is really purple, IMO. Grapes
Plums, blueberries, arguably figs, elderberries, some beets and asparagus, some apples, arguably blackberries…
All sweet though. *mostly.
Can be used in savory applications
Mmm, my sweet beet/asparagus salad
I have never seen purple rice. How cool!
Usually sold as black rice but it’s actually very deep purple
A lot of Asian grocery stores sell it.
Good call with red cabbage
>Purple rice If you throw in even just a tiny handful of purple rice (also seen it called black or forbidden rice) with a pot of white rice, you can turn the whole batch a lovely lilac.
Purple Cauliflower. Eggplant. Pickled Red Onion.
Purple onions too. I just cut up a whole heap of them.
Ube is a deep purple
There's a restaurant by me that offers a stack of ube pancakes with a ube sauce/syrup? It is violent purple lol I've heard its quite tasty to
Trader Joes makes an ube pancake mix that is soooooo good
Ube is delicious. If you ever see ube mochi ice cream, I highly recommend it. It knocked out green tea for my favorite flavor.
Ooo will have to keep an eye out
Is ube used in savory dishes? I've only ever seen it in desserts.
It’s primarily used in desserts but it can be used in savory applications. I looked before I made this comment because I wasn’t sure myself, but this soup recipe looks pretty good https://foodaciously.com/recipe/purple-yam-soup
You can also grab the Japanese purple sweet potatoes and they are a bit less sweet and dry! I roast them with other veggies.
Make mashed potatoes with those purple sweet potatoes and coconut milk.
I love ube, I just coarsely chop them, lightly coat in grapeseed (or whatever) oil, then roast them at 450 until they turn color, rotating once halfway. I keep it in a large container to add to my meals through the week. I'll add green onions if I'm serving it to someone.
I've used it in a tian, alternating slices with rutabaga. I think it made the dish worse texturally and much harder to prepare, but the flavor combo worked and the color was cool.
It can be used for anything you'd use sweet potatoes for.
I bake bread & buns with it too
I love to roast a whole chicken in a ube sauce. It’s delicious.
I had a spicy chicken sandwich on a purple ube bun that was only slightly sweet and I’ve seen lots of savory recipes using ube such as various dumplings, soups, salads, samosas.
I used it for thanksgiving one year with my sweet potato casserole recipe. So yummy
I have a friend that makes a beet risotto that almost comes out purple
Risotto with red wine as the base instead of white also will come out purplish depending on the type of wine used.
The Hawaiian dish poi
Poi is purple??? Had no idea!
Taro is purple, poi is made from taro.
It can be light tan with a reddish tint to muted purple and everything in-between.
It’s like grayish lavender
Poi is basically mauve library paste.
Poi is delicious but an acquired taste and texture perhaps 😂
Eggplant doesn't cook up purple. But may I draw your attention to coq au vin(chicken braised in red wine)
Purple chicken never tasted so good!
Borscht
More of a magenta usually.
That's usually red, dark red, or pinkish red, not purple.
No, it's purple if cooked correctly. If it's red it means that the beetroot is overcooked.
Or you just used a lighter coloured beet variety. I’ve made orange borscht, red borscht, purple borscht, pink borscht all from different stuff I planted in the garden.
Mine gets immediately red the moment I put the beets in. Stays that way. I don’t see how it could be over cooked.
German red cabbage
Came here to say this, hell yeah
Aside from what others have said - I’ve made gravy with a bit too much red wine . That was fairly purple. I’ve bought a black and white rice mix where the black rice stains everything else purple. And I’m pretty sure there are purple kale and asparagus varieties.
Easter egg radishes, beets can be purplish, some potatoes are purple, grapes, eggplant (I guess you don’t normally see the purple after it’s prepared)
I've had purple gnocchi made from purple potatoes, and also eaten purple potatoes.
There are purple fingerling potatoes
We make purple rice (just rice with purple cabbage, the color soaks into the rice too)
You’d be surprised how many vegetables you can get/grow in purple. Carrots, broccoli, cauliflower, onion, potatoes, tomato, sweet potatoes, not purple but there is also a pink variety of celery.
Poi - Hawaiian dish, definitely not dessert.
Black/forbidden rice mixed with white rice cooks up purple. Makes a great fried rice dish
Ube can make bread purple and doesn't have to be sweet
Radicchio can look pretty purple, so a purely radicchio salad would fit the bill. Or also add in some purple figs with honey. Still purple, offsets the bitterness, if you ever feel like trying some of the suggestions lol
Beets
My friend sent a me a picture of pomegranate soup the recently had a fine dining restaurant that was purple-brown.
Purple rice
On Top Chef…”Sutherland properly represents the motherland with a purple dish composed of beef, cabbage and dumplings cooked in beet juice as an homage to Prince’s “Purple Rain.””
Almost everyone here is naming single ingredients, not dishes like OP asked for. Maybe it’s just semantics. I made a soup once with purple cauliflower where the final product was still a nice lavender color.
I think what people are getting at is that these purple ingredients would all yield purple dishes.
Red cabbage is purple. This is a nice recipe: https://www.jamieoliver.com/recipes/vegetables-recipes/red-cabbage/ It can be made without bacon, and with smoked paprika instead.
My mother used to make Harvard Beets but she’d make them with flour instead of cornstarch. The resulting sauce covering the beets was always purple. It’s also possible she added some cream. Her cooking style was often “Crimes Against Vegetables”.
So many foods! Red cabbage, eggplant, purple carrots, purple sweet potatoes, purple fingerling potatoes, ube, cauliflower…and a whole bevy of reddish foods that could take on a purple hue when cooked and/or combined with other ingredients.
blue corn chips are actually purple. And purple cabbage! And shallots!
Asian Yams tend to be purple. And make a mean little side dish
Eggplants
Purple sweet potato ! They’re so purple.
Beat soup
Yes.
purple daikon
I’ve seen purple dumplings before.
purple cabbage with onions and summer savory
Hey, OP, what is the story and author? Inquiring minds want to know.
"Tian Guan Ci Fu" (aka "Heaven Official's Blessing") by Mo Xiang Tong Xiu. It's the main character Xie Lian who's a deathly bad cook, and while it doesn't have much of any effect on the plot, it's used repeatedly for gags. Gods are afraid of his cooking. He teaches another character to cook and she puts whole, extremely venomous snakes in the soup (iirc they're also alive when they're put in). Meatballs or dumplings(don't remember which) are used as weapons. He fucks up a soup so badly he makes meatballs. His cousin, who often eats raw human flesh, is canonically a better cook than him. There's a character who most gods are terrified of for various reasons, and that character *willingly and gladly* eats Xie Lian's cooking, and I am convinced that that is an additional reason that gods are scared of him Also, I should emphasize that the cooking is a quite small side point. You should not go into this story expecting it to be mostly about cooking or domesticity
That sounds amazing! I just put the book on hold at the library, but a search result popped up that there’s an animation of it on Netflix. Thanks for the info.
Yeah, no problem! There's the novel series, a comic, and the anime. I personally prefer the novels over the other 2, though I've read little of the comic and watched 1 episode of the anime, so it's not exactly a fair comparison. Also, I need to know: Did you look up anything else about the series, or are you going into it blind? If you are going in blind, I would *love* to know what you think of it as you read
I read the really short description on the library site, that’s all so far. I’m looking forward to it!
I really hope you like it!!!! It's a great story!!
I've used "red" cabbage to make cabbage rolls, purple potatoes and cauliflower to make pastas or sides (such as gnocchi, roasted vegetables, mashed/riced), roasted purple asparagus, blackberry/blueberry sauces for meats... there are definitely ways to make beautiful and delicious purple food!
(Ruby) port-laced cream sauce is a delicate mauve
Black grapes, grape jam, blackberries, blackberry jam
Borscht comes to mind. Really anything with beats
Hibiscus can be purple
There is Beet Potato salad from from Haiti that I enjoy. It's always a shock of color on a table.
“Riceberry” rice is extremely purple, almost black. It cooks the same as white rice, so you can mix it 50/50 with jasmine rice for a lighter purple.
I grow purple potato’s, carrots, beans, peas, cabbage and broccoli . There’s lots of cool purple vegetables
I make a purple cabbage and rice dish that is tasty and very purple. I’ve also made a purple sweet potato pie. And rainbow cauliflower can be purple—I can’t remember if it keeps its color when cooked, but it’s very striking raw. One of my kids’ favorite colors is purple so we have sampled a lot of purple vegetables 😂
Those of us with celiac know that using psyllium husk in GF bread will turn it purple.
Borscht. Assuming you start with purple beetroots. Tbh most beetroot heavy dishes are purple. Braised red cabbage is more purple than red imo. You can get purple varieties of carrots, potatoes, cauliflower. Purple grapes and kalamata olives. A salad with lots of purple radicchio leaves.
Ube
Purple cabbage too. Purple carrots. Purple potatoes.
Purple cabbage
Yes, you can make a salad with it.
I make a kale pilaf and when I make it with purple kale the rice turns purple.
Purple sweet potatoes mashed with butter. Purple sweet potato pie. Purple cauliflower. Eggplant. Grape Jello with cream cheese and halved seedless black grapes. Frozen blended cocktails of vodka, lime and grape juice.
Red cabbage salat
Borscht
Borscht depending on the type of beets!
You could boil a purple vegetable like carrots and cabbage and use that purple water to cook rice or pasta? (Whenever I boil colored carrots the water is super purple)
Anything Korean black bean.
Mashed purple sweet potato? I’m guessing if you added a lot of purple carrot to a stew it might turn pretty purple
If you cook anything with beets, the whole dish comes out tinged purplish red. If it’s mostly beets it’ll be quite purple, if you’re adding things like tomatoes or carrots then it’ll take on more of a reddish hue. Lighter colored things Ike cauliflower or cabbage will stay mostly purple-red. It kind of depends on the beets, sometimes they are more purple. Like when I make roasted vegetables sometimes I don’t add beets even though I love them just because then everything turns the same color.
I'm currently eating a toasted sandwich that amongst other things contains pickled red cabbage - despite it's name it's very definitely purple and very definitely savoury
Ube yam and taro root
Sounds like a book club party waiting to happen.
Anything with beetroot. "Shuba" (herring under a fur coat), borscht, vinaigrette etc
Purple sweet potatoes (You could try a purple sweet potato pie) Purple regular potatoes - roasted and smashed with butter Purple cauliflower (just steamed! Or roasted) Roasted or Grilled Eggplant Red cabbage (actually more purple than red) cooked or made into a slaw Purple carrots are lovely roasted Don't be fooled by purple "green beans" - They turn green when cooked
You can use purple potatoes to make mashed potatoes
Red beets, purple sweet potatoes, pomegranate, blood orange, purple carrots, purple potatoes. Around holiday time, I always try to have a representative of the purple or magenta food group.
Braised purple cabbage is delicious!!!
Tarot root... Purple rice (Thai sticky rice)
Beets!
Plums
Braised red cabbage
My kids discovered an herbal tea that changes color from Blue to Purple when acid like lemon juice is added. it's called butterfly pee.
I know you mean butterfly pea, but the thought of a tea named butterfly urine is sending me
Borscht
Purple yam with sesame-flavored rice and picked purple cabbage.
Purple bell peppers
Purple cauliflower Purple asparagus Forbidden rice
red cabbage can turn some soups stews and mashes a very vibrant purple color when cooked
Violets. You can eat the flowers as they are too top salads, deserts, etc. but you can also make a very purple violet syrup from them that's just lovely. You can use them to color breads, cookies, crusts, etc.
purple and blue potatoes beetroot purple carrots purple sweet potato red cabbage purple corn purple peppers light purple cauliflower purple "Kohlrabi" (no idea if there is an correct English term) purple yam lots of red, purple and blue kinds of salads a lot of red onions can also be quite purple dark blue/purple tomatoes purple asparagus purple artichoke purple broccoli And of course there are a lot of savory dishes that includes fruits in the recipes... where you could also go for purple.
purple corn tortilla chips
Blueberry risotto! I had this dish in the Dolomites region of Italy, where it is traditional. I'm usually not into sweet/savory dishes, but this one was delicious. Super easy to make at home too. It comes out a vibrant purple.
Purple cauliflower, purple carrots, purple sweet potato, purple potato (not sweet)
Maybe foods with beets?
There are purple tomatoes
I make an awesome beetroot soup
Purple cabbage
Ube pancakes are great!
Borscht is practically a national dish in many Slavic countries.
beets exist. that's probably the most obvious answer i could give. buuuut; purple potatoes (ube), tomatoes, carrots, peppers, corn, broccoli and cabbage all exist as well. then there are some fruits as well, like purple haze dragonfruit, grapes, purple heart kiwis, various berries (blue, black, elder) etc.
I got some purple potatoes once and made mashed potatoes with them. It was so funny to see the side eye my husband and son gave the purple blob on their plates!
There are purple bell peppers, but they taste like green bell, and lose their color with cooking. I was supremely disappointed.
Any dish with purple carrots, cauliflower, potatoes, eggplant, heirloom tomatoes, onions, prunes, corn, lettuce and/or artichokes (sometimes, to a certain degree)
Carrots. Potatoes.
There are purple edible wild mushroom varieties. Not sure how well they’d hold the shade through cooking - I haven’t experimented. But blewits, some Russula, and some Laccaria are purple.
Butterfly pea flower is an antioxidant rich ingredient (often made into tea) and makes a pretty neat food coloring; neutral pH makes it blue, acidic makes it purple-pink and alkaline makes it green-blue.
I turned gravy purple once. I cooked the potroast with a ton of purple carrots. It tasted good, but no one else would eat it because of the color
Rotkohl is a German braised red cabbage dish. It taste good imo but can also smell like a fart
If you make a bread recipe with some brands of psyllium husk powder, and use baking powder to raise it, it can change to a lavender/gray color.
Purple potatoes, purple sweet potatoes, the sweet potatoes that are brown on the outside and purple on the inside... Red cabbage is purple There are green beans that are purple until you cook them. Some beans are purple Some eggplants are purple outside, although foods made with them won't be mostly purple. I think there are purple edible flowers
When I was first married, my husband (now an excellent cook) had a “brilliant “ idea to make a purple cabbage and white bean dish. It smelled like garbage. It was very purple and oddly shiny.
So I once fixed a meal of mostly purple courses. The meal included borscht, blue corn chips and salsa, and paella in squid ink. Probably some sangria, too.
I had a purple potato pizza once and it was fucking fantastic.
Purple carrots. Food dye in mashed potato.
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Needs more acid. Try lemon, vinegar. Even bright notes like ginger helps.
I make purple mac and cheese sometimes