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Someone put purple carrots in the veg stock
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Someone put purple carrots in the veg stock


60L of purple stock for mushroom risotto

by angrywalnut79

37 Comments

  2. Danobing

    Years ago I put purple carrots in a tomato sauce then used it to make lasagna. There were giant spots of purple through out it. Was actually pretty awesome 

  3. Mother-Use-9938

    This made me and the other prep cook laugh REALLY hard, thank you chef

  4. Evil_Eukaryote

    This is hilarious lol, I guess someone learned a lesson in colors and cooking.

  5. Sudden_Edge3436

    Vinegar or some kind of acid should change the color to pink right?

  7. Cyclist007

    ‘You want da beets? I’LL GIVE YOU DA BEETS!’

  11. Flibiddy-Floo

    Would make a great base for a soup that’s very *lean*.

  12. sentrosi420

    Reminds me of the time my kitchen manager had the dishwasher strain the bones from the beef stock, and just brought him back the bones 😂

  14. Spare-Half796

    Give it a different name, charge 2$ more and call it a special

  16. ScreamBeanBabyQueen

    One time I grew some purple carrots and said, nice, something extra for the cabbage soup!

    Then this happened so I made the best of it, splashed a little ghost pepper sauce up’err and called it Spooky Cabbage Soup.

  17. princessjamiekay

    I accidentally added leftover blueberries to the fruit salad not knowing they were frozen. Everything purple

  18. sirprize_surprise

    LOL! But seriously, make some soup with purple potatoes and red cabbage.

  20. Ypuort

    Early on I once put broccoli stems in chicken stock. Ended up saving it by making broccoli cheddar soup but when I first tasted it was an “oh shit” moment.

  21. spytez

    Black as midnight, black as pitch. Blacker than the foulest witch.

  22. CptDawg

    Think pasta cooked in that purple, potatoes, rice, risotto… it’s purple for Easter!!

  26. illumadnati

    your cambrios are on the floor and you’re concerned about the color of the stock..?

  27. BookieMets

    Get 25 lbs of red beets . Take that liquid and reduce it with some fresh beets maybe 20 lbs . Add the beets 5 lbs at a time until you get it down to around 3 quarts of liquid.
    While you got that working thinly slice the remaining beets and vacuum seal em with about a pint of champagne vinegar and a bunch of fresh thyme(best case scenario spread it out over 4 bags)
    Purée the beet stock and strain over ice .
    Mash up the vacuum sealed “beet vinegar” strain through a cheese cloth and let it hang .
    Take some xanthan gum and emulsify the vinegar and the stock into a bootleg vinaigrette .
    Maybe add some evoo to the mix before the xanthan gum / or serve it with some roasted beets with fresh and sexy evoo
    You could make it a gel whatever u wanna do it’s just an idea but I would LEAN into the purple stock

  30. travturav

    I made purple potato vichyssoise. It was a very pretty lilac color. Chive garnish and a drizzle of sour cream matched perfectly.

  31. kaelroc

    IMO Purple mushroom risotto sounds pretty sick if the color turns out.

  32. czarface404

    Yea I always try to warn people about the purple carrots and cabbage.

  33. Bullshit_Conduit

    Someone owns stock in 3M by the looks of it too.

  35. jzilla11

    Soup that’ll make you go “Oh my God” during the next bathroom visit

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