It's been great to see these coloured carrots becoming more readily available - when you think of the history of carrot viticulture, it's a case of going back to the beginning. Those everyday orange carrots are a 17th century invention and it is these red/purple and yellow varieties that are actually the original carrot.
I can recommend using these instead of orange carrots in stews as they leech their colour creating a much richer looking dish. Their colour also means that they are loaded in antioxidants and this study indicates they possess quite interesting health benefits.
I should note that they are a bit like beetroot in that they can tint your fingertips but it washes away fairly easily with water.
This dish I've made is a modified flapjack - not to be confused with a US flapjack, this UK version is an oaty slice.
250 grams butter
100 grams golden syrup
50 grams coconut sugar (or soft brown sugar)
300 grams five-grain porridge (rolled oats, rolled triticale, rolled barley, rolled rye, rolled rice)
125 grams shredded purple carrot (about 2 average sized carrots)
100 grams slivered almonds
Peel and grate the carrots - I used a microplane rather than a normal grater to get a finer result as you can see.
Place the butter, sugar and golden syrup into a pan and place on a medium heat. Stir until the butter and sugar has melted and then simmer for a minute.
Put the grains (or just use rolled oats if that is all you have) into a heat proof bowl - stir in the almonds and grated carrot. Make a well in the center and pour in the melted butter mixture. Stir to combine - it will look like you've used blueberries!
Spread the mixture out onto a baking paper lined slice tin (25x15) and press the mixture down firmly - flatten the surface with a palette knife.
Bake in a preheated 160°C oven for about 40 minutes or until golden - this will be soft when it comes out of the oven and needs to cool to set.