ext_4886 ([identity profile] cissa.livejournal.com) wrote in [personal profile] fbhjr 2013-04-22 09:54 pm (UTC)

I am pretty sure that at least 1 kind of purple or red carrots i used kept their color after roasting or sauteing. If the purple is water-soluble, this wouldn't give much water for it to dissolve in. They DO tend to be orange in the middle, at least the darker colors.

Post a comment in response:

This account has disabled anonymous posting.
If you don't have an account you can create one now.
No Subject Icon Selected
More info about formatting