Purple Vegetables: 3 Healthy & Delicious Recipes

Food The List
By: Donna Ruko | Jessica Robertson Posted: 5:52 PM, Nov 15, 2016

Are you having trouble getting your children to eat their greens? Well, maybe it's time to go purple! Donna Ruko and nutritionist Teresa Hansen, have three simple twists that will turn your family into veggie lovers.

1.  Purple Carrot Hummus

Prep Time:  15 minutes

Cook Time: 5 minutes 

Yield:  2 1/4 cups

Serve this dip either warm or cold with your favorite pita chips.


1 cup steamed carrots

1 clove garlic, peeled

1 (15-ounce can) garbanzo beans, drained and rinsed

2 tablespoons lemon juice

¼ cup olive oil

1 tablespoon ground coriander

2 teaspoons cumin

1/2 teaspoon kosher salt

2-4 tablespoons water


  1. Add warm carrots, garlic, garbanzo beans, lemon juice, olive oil, coriander, cumin and salt into a food processor fitted with the chopping blade.
  2. Process on high and slowly pour water through the opening, using just enough water to achieve desired consistency. Continue processing for about 1 minute to thoroughly blend ingredients. Add more water if necessary.
  3. Serve with whole-wheat pita chips or vegetables like carrots, celery and green beans.

Recipe provided by Chef Teresa Hansen

2.  Purple Potato Pancakes

Prep Time:  15 minutes

Cook Time: 15 minutes 

Yield:  1 dozen pancakes


1 ½ cups whole-wheat flour

1/4 cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups grated purple potatoes

2 teaspoons cinnamon

1 1/4 cups 2% milk

2 eggs

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Non-stick cooking spray


1.  Whisk together whole-wheat flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.  Fold in grated, purple potatoes.

4. Whisk together milk, eggs, oil and vanilla extract in a separate mixing bowl.

5. Add wet ingredients to dry ingredients. Stir until well combined.

6. Heat non-stick griddle over medium high heat. Spray pan lightly with non-stick spray.  Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook for about 2 1/2 minutes per side or until golden brown. Serve warm.

Recipe provided by Chef Teresa Hansen

3.  Purple Cauliflower Mashed Potatoes

Prep Time:  15 minutes

Cook Time: 15 minutes 

Yield:  4 servings


1 head purple cauliflower, finely chopped

1 purple potato, peeled + diced

2 ounces cream cheese

2 tablespoons unsalted butter

4-8 tablespoons 2% milk

Salt + pepper, to taste


1.  Steam cauliflower and potato in a microwave steamer for 8-10 minutes or until tender.

2.  Mash steamed cauliflower and potato in a medium bowl.  Stir in cream cheese, butter and 4 tablespoons milk.  If mixture is too thick, continue to add remaining milk. Season with salt and pepper to taste.

Recipe provided by Chef Teresa Hansen

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