Following a trip to the farm for hand-picking carrots, we often overlook one valuable resource right in our kitchen – the carrot tops. These vibrant greens, often discarded, hold the potential to transform into delicious dishes. From soups to pesto to sauteed greens, using carrot tops not only contribute to flavour, nutrition, and creativity but also aligns with minimizing food waste.
Here are three simple carrot top recipes to try:
1. Carrot Top Soup
Ingredients
- 1 bunch of carrots with leaves (carrots coined)
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 4 stalks of celery (sliced)
- 1 tablespoon of garlic (minced)
- 2 dried bay leaves
- 8 cups vegetable stock
- 1 15 ounce can of six bean medley (drained and rinsed)
- Salt and pepper to taste
Instructions
- Cut the carrot root from the stems of the carrots. Wash the root and slice into coins. Cut the carrot greens from the stem and place into a colander or bowl to wash away excess dirt. Set aside to dry (approx. 20 minutes). Once dry, remove remaining hard stems from the carrot leaves.
- Heat olive oil in a large soup pot over medium heat. Add diced onion, celery slices and coined carrots to the pot and cook for approx. 10 minutes (until vegetables begin to soften). Add minced garlic and cook until fragrant and browned, approx. 2 additional minutes.
- Add vegetable broth, six bean medley, and bay leaves to the pot and increase the heat to high. Bring to a boil and then reduce heat to simmer and cook for 35 minutes. Add. salt and pepper to taste.
- After the soup has simmered for 30 minutes, remove from the heat, and stir in carrot greens. Add a dollop of carrot top pesto, if desired.
1. Carrot Top Pesto
Ingredients
- 1 cup carrot leaves
- 1 cup of spinach
- ¼ cup roasted cashews
- 1 tablespoon garlic
- ½ cup olive oil
- ¼ cup grated parmesan
- Salt & pepper to taste
Instructions
- Pulse the carrot tops and spinach leaves, cashews, and garlic in a food processor until coarsely ground. Slowly drizzle in the oil, and process until blended. Add the Parmesan and some salt & pepper, and pulse until combined.
1. Sauteed Carrot Tops
Ingredients
- 4 cups of carrot tops
- 4 tablespoons garlic (minced)
- 3 tablespoons olive oil
- Salt & pepper to taste
Instructions
- Heat olive oil in a medium pan over medium heat. Add garlic and cook for approx. 1-2 minutes, until browned and fragrant. Add the carrot tops and stir continuously until they are covered in oil and have completely wilted, approx. 2-3 minutes. Add salt & pepper to taste.
Tips for using carrot tops effectively
- Wash carrot tops thoroughly before using to remove any dirt or debris
- Store them separately from the carrots in a plastic bag wrapped in a damp paper towel to maintain freshness
- Mix carrot tops with other herbs like parsley or cilantro to create unique flavour profiles