I have three bunches of carrot tops awaiting use. I'm making chicken stock tomorrow -- could I add some in with the other veggies? Many stock recipes call for a few celery leaves, but I can find no mention of carrot greens. I know they're rich in vitamins etc but would they affect the flavor (color?) of the stock?
Or, does anyone have any other ideas? I saw someone suggest a carrot-top pesto, but I also read that the greens can impart a bitter flavor. Hmmm. Ideas, carrot-top-users?