Today we bring you an unknown recipe for fried purple carrot, known in Mallorca as ‘pastanaga negra’ or ‘safarnària’. This carrot has a certain spicy touch and is a little less sweet than the orange carrot.

Maria Verger

Preparation

• Each of the ingredients are fried separately, once cooked they are put in a thick casserole.
• We will start with the pine nuts, the raisins, the black pudding, the ventresca, in this order.
• Now we will fry the carrots cut into thin slices and when removing them from the pan we will let them drain in a strainer to remove the excess oil, once drained they are put in the casserole.
• We will add oil to the pan as we need it and reuse what we have drained.
• We will do the same with the cauliflower, cut into small florets, the segments, cut small and a little before finishing this cooking we will add the finely cut fennel.
• When we have all the ingredients in the casserole we will place it on the fire and mix carefully until it is very hot.

I hope you like it!

Enjoy!!