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I find this interesting blog. I don't think I've ever seen purple potatoes except at the farmers market. makes sense about cutting the carrots. Maybe cut them up after they have cooked. I always crush garlic and the older I get the more I crave it. Steaming broccoli is so easy and delicious.
Interesting about the carrots in soup - I actually don't peel mine, but usually cut or snap them in half to allow more flavor impart into the broth.
Rereading it, I think perhaps they are referring to the finished product? I do peel and chop carrots when making noodle soup using the broth that I've made from a chicken.
I find the purple potatoes at my local grocery stores and walmart here too. (Harris Teeter/Publix etc)
The garlic is interesting. And I ended up doing it somewhat already. I smashed the garlic and chop it. Then I do the onions and anything else. Then I scrape everything into the pan except the garlic. I add that very last so it sits on the board for several minutes while everything else sautes. (I don't overcook it)
Of course I am doing it all wrong but the garlic and salad dressing. I even like my fruit a little under ripe. Typical of me.
I see purple potatoes in grocery store a lot and on occasion I buy them. Off topic a little though about them not being everywhere. I have a friend who waits tables at a very upscale restaurant. She had a French customer throw purple potatoes at her because he thought they were burnt. She tried to explain but that's when he got mad and threw them at her. She did say his wife was mortified.
Don't think I've ever seen purple potatoes. Now I have a pestle and mortar I always crush my garlic, I always steam vegetables anyway instead of boiling them as boiling makes them taste so watery, never put milk in my tea, salad dressing is always full fat and fruit always ripe. I cut up carrots though and don't use yellow mustard as it tastes crap.
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