Patata violeta (kg)
Violet potatoes vary in size and are elongated to round, with an average of 10 to 15 centimeters in diameter, depending on the variety. These prized tubers are easily identified by their vibrant, ink-colored skin, and can have a smooth to wavy texture. Starchy beef comes from a deep purple, saturated, solid, to purple with white streaks, to an aspect of white and violet marble. When cooked, the violet potatoes are dense with a pronounced, earthy and sweet flavor.
Violet potatoes are an excellent source of potassium, vitamin C, vitamin B6 and anthocyanin antioxidant.
Why can I use them?
Violet potatoes are best suited for cooked applications such as bake, boil, bake, stew, make mashed, bake and fry. Violet potatoes are popularly used in soups, gnocchi and can be boiled and served with salmon, eggs and green beans in a salad. They can also be cut into chips or crushed to make vibrant violet garnishes. Violet potatoes can also be served with fresh cream, sauces, cashew nut sauce or tomato sauces. Violet potatoes combine well with tasty herbs and garlic, red meats such as pork and poultry, rich and soft cheeses, other vegetables with starch such as corn and beans, artichokes and salads.
Violet potatoes will be kept for one or two weeks when stored in a cool, dry, dark place.
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