I need to pick my carrots and there are all these beautiful green lush tops! Any suggestions what I can make with them?
Thank you
ive used them like parsley
Carrot top pesto!
http://www.bonappetit.com/recipe/roas...
Carrots greens with sesame dressing
http://www.melissaclark.net/blog/2012...
This salad- note there are additional recipe ideas for carrot greens within
http://whiteonricecouple.com/recipes/...
Stir fry with some minced ginger and diced garlic, and a bit of chicken broth to loosen everything up. Salt and white pepper to taste.
If you can find it, the first issue of the now defunct Kitchen Gardening magazine has a recipe for carrot top soup.
I use the tops as a parsley substitute.
Thank you everyone! I had no idea I could make so many things with Carrot tops! Its supposed to be way below freezing here today, so I am thinking of pulling them before tonight - hope by then tops are still alive :)
I was all set to cook them up last year and then became paranoid they were toxic and ended up throwing them out. Ugh.
Tempura. Dip 2-3 inch ferns in tempura batter and fry.
Or chop them up and add to tempura batter and make little fritters.
A macrobiotic classic.
Reviving this old discussion since my first planter-pot of carrots will soon be ready to harvest. I'd welcome more ideas. Does anyone successfully freeze carrot top greens for later cooking?
I made a carrot top pesto and froze that successfully! I blanched the greens briefly before using because I think I got paranoid about toxicity--though I'm pretty sure that is a non-issue. I think the blanching also helps with bitterness though.
Carrot top chimmichurri is another easy option, just swap in the carrot tops as a portion of the fresh herbs called for.
I would blanch the green before freezing, then you can use added to a soup, risotto, sauce, etc
These greens meatlessballs sound fantastic, in the comments some have baked them successfully too. I would probably do half carrot tops and half other more sturdy greens
https://food52.com/recipes/37163-frie...
I've done pesto. It is a good idea to blanch and shock the greens to help with bitterness and color. Also, be mindful about how well your blender or food processor deals with fibrous veggies. I killed an immersion blender making a batch (probably my own fault overfilling the cup). I like to use carrot tops, pecans, garlic, lemon zest, Parmesan, and walnut oil for the pesto. Sometimes I leave the parm out and fold in chevre at the end.
I liked this dish featuring carrot top pesto when ‘A Girl and Her Greens’ was COTM: https://www.foodnetwork.com/recipes/r...
I also include them when juicing carrots, taking the top to tail approach.
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