carrot green chimichurri
Yield: about 1 cup
1 cup finely chopped carrot greens (preferably organic)
2 teaspoons dried oregano
1/4 teaspoon cumin
1 teaspoon ground sweet paprika
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 teaspoon salt
a few grinds of pepper
1/4 cup white wine vinegar
1/4 cup olive oil (a good fruity one)
-Wash and dry your carrot greens well.
-Roast carrots in a 450 degree oven for 10-15 minutes (or until tender but not mushy).
-Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. (tip: taste it with a carrot or a piece of bread rather than by the spoonful)
-Serve with roasted carrots (or other veggies), toasted bread, or over grilled fish or meat.
Store in an air tight container at room temperature. It’ll keep for quite awhile, but will not look as vibrant green after a few days.
If this is too oily or vinegar-heavy for you, dilute it with 1/4-1/2 cup of lukewarm water. Mix well and spoon it onto whatever you’re serving it with, rather than dipping into it.
The original recipe calls for parsley instead of carrot tops, an additional 1/4 cup of olive oil, 1/2 cup water, 1 additional clove of garlic and 1 additional teaspoon of sweet paprika.
Blueberry Carrot Top Smoothie
1/2 cup orange juice, plus water or more juice if needed
Green leafy tops from about 1/2 lb of carrots, this was a large handful
2 small bananas
1 1/2 cups blueberries
optional: 1 tablespoon chia seeds
Layer the orange juice, carrot tops and bananas into the blender. Puree until completely smooth. Add the blueberries and blend again until smooth. Add chia seeds if desired and pulse to combine. Enjoy!
Makes (3) 10 ounce smoothies
Carrot Top Soup
1 c Black-eyed peas, soaked overnight
1?2 c Dried split peas
1?2 c Pearl barley
3 qt water
1 T Cold-pressed olive oil
1?2 large Onion chopped
2 medium Carrots sliced
4 Carrot tops (greens only Stems removed, chopped)
1 large Mustard greens chopped
1 Leeks sliced
1 c Green beans broken into sections
1 large Potato, unpeeled, diced
1?2 Bay leaf
1?4 t thyme
1?4 t tarragon
1?4 t Savory
1 tsp Salt
1 pinch Pepper
1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.
Carrot Greens with Sesame Dressing
1 bunch carrot greens, washed and stemmed
3 tablespoons toasted and ground white sesame seeds
1 1/2 teaspoons soy sauce
1 tablespoon sake
1/8 teaspoon sugar
1. In a large pot of lightly salted boiling water, parboil carrot greens for 2 minutes then shock in ice water drain and squeeze dry. Place in a new bowl of cold water and refrigerate overnight, changing water 2-3 times to eliminate bitter flavor. Drain and squeeze again, then cut into 1/2 inch lengths.
2. In a medium bowl, dress carrot greens with sesame seeds, soy sauce, sake, and sugar. Allow greens to sit and marinate at least 1 hour before serving.