The Case of the Purple Gravy

I usually write about positive culinary adventures. This past weekend, we had an... interesting... one. Julie came upon some purple carrots at Whole Foods, and knowing the adage about the more intense a food's (natural) color is, generally, the more healthy it is, she picked them up, thinking they'd be a fine addition to the pork loin and potatoes we were going to put in the crock pot while we were out having fun. As I was peeling the purple carrots, I deduced (but have not confirmed) that they are a cross-breed of beets and carrots. At that point, I should have realized what might happen if they were to be cooked in liquid with other items...  So we put the potatoes, purple carrots, and a nice pork loin rubbed with Herbs de Provence in the crock pot along with some water and chicken broth, set it on low, and let it cook for about three hours. As I was taking the roast, etc. out, and preparing to reduce the liquids to make gravy, I noticed the color. It was purple; the color of a really jammy Zinfandel, or a 1970's rock band. The taste was fine, but the eyes were so confused, it was tough to get past the odd color. I did, however, gladly gobble up the leftovers this evening...