Carrots & violets

Inhabitants of the Transform scenario world might choose a pairing of flowers and root vegetables for their breakfast, a light dessert or a snack freshly picked from one of the many productive urban gardens. Furthermore, the molecular pairing of carrots and violets would definitely be known to their food design science labs. We also paired the ingredients by colour, as design and aesthetics seem to be an important consideration in this scenario. Deep orange and purple are quite a stimulating combination…


  • 5 purple carrots
  • handful of candied violets (and a few more for serving)
  • urban honey (to taste)
  • juice of 1/2 lemon


Grate the carrots by hand or using an electric mixer. Immediately add lemon juice and thoroughly stir the mixture so the carrots don't loose their bright colour. Chop candied violets in tiny pieces and mix with the carrots. Add a teaspoon of honey, mix well and taste. If you prefer a sweeter taste, keep adding honey until you obtain the taste you like. Press the mixture down with a ladle to remove excess air, place in an airtight container and leave in the fridge for a few hours.


Pour a few spoonfuls of the mixture into small bowls (we used black Japanese lacquered wooden bowls). Decorate with a few whole candied violets. Serve with a motley assortment of small silver teaspoons.


Carrots and lemon came from Les Tanneurs organic market, violets from AM Sweet, urban honey from FoAM member and beekeeper Christina Stadlbauer. The bowls were found in a Japanese restaurant (now closed down) in Amsterdam, and the teaspoons from the flea market in Brussels.


This recipe is part of 🍴Food Futures