Does anyone have a good recipe for carrot tops?!
I have some organic carrots with beautiful tops!. Can you eat them!? What are your favorite recipies for carrot topes!?Www@FoodAQ@Com
Answers:
Carrot-Top Soup
serves 6
1 C black-eyed peas, soaked overnight
1/2 C dried split peas
1/2 C pearl barley
3 quarts water
1 T saute liquid
1/2 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only, stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 C green beans, broken into 1=D3 sections
1 large potato, unpeeled, diced
1/2 bay leaf
1/4 tsp!. thyme
1/4 tsp!. tarragon
1/4 tsp!. savory
1 tsp!. salt
dash 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 saute liquid!. Add the onions and
saute, covered, 10 minutes or until the onions begin to brown!. Turn off
the heat under the onions and pour about 1/2 C of the bean cooking water
into the skillet and mix well!.=20
2!. 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!. Serve in large soup bowls with generous servings
of fresh whole wheat or black bread!.=20
-OR-
Total time: 20 minutes
Servings: 4
1 (1 1/4- to 1 1/2-pound) celery root
1/3cup olive oil
2 tablespoons lemon juice
1/4teaspoon minced garlic
2 tablespoons chopped carrot tops
1/4teaspoon salt
1!. Peel the celery root with a large chef's knife!. Cut it in half, then cut each half in thin slices!. Stack the slices and cut them into thin rectangular sticks!. It's easiest to do this in 3 or 4 batches!. Place in a mixing bowl!.
2!. Combine the olive oil, lemon juice and garlic in a blender and purée at high speed until emulsified, about 30 seconds!. Add the carrot tops and the salt and purée just until they are finely chopped and still visible in specks in the pale green dressing, 30 seconds!. Taste and add more salt if necessary!.
3!. Pour the dressing over the celery root and stir gently to combine!. The salad should be very lightly dressed, with flecks of green clinging to the celery root sticks!.
4!. Transfer to a serving bowl!. This salad can be made up to an hour in advance and held at room temperature!. The celery root will soften slightly and become silkier!.
Hope this helps!.!.!. Good luck!!Www@FoodAQ@Com
serves 6
1 C black-eyed peas, soaked overnight
1/2 C dried split peas
1/2 C pearl barley
3 quarts water
1 T saute liquid
1/2 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only, stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 C green beans, broken into 1=D3 sections
1 large potato, unpeeled, diced
1/2 bay leaf
1/4 tsp!. thyme
1/4 tsp!. tarragon
1/4 tsp!. savory
1 tsp!. salt
dash 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 saute liquid!. Add the onions and
saute, covered, 10 minutes or until the onions begin to brown!. Turn off
the heat under the onions and pour about 1/2 C of the bean cooking water
into the skillet and mix well!.=20
2!. 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!. Serve in large soup bowls with generous servings
of fresh whole wheat or black bread!.=20
-OR-
Total time: 20 minutes
Servings: 4
1 (1 1/4- to 1 1/2-pound) celery root
1/3cup olive oil
2 tablespoons lemon juice
1/4teaspoon minced garlic
2 tablespoons chopped carrot tops
1/4teaspoon salt
1!. Peel the celery root with a large chef's knife!. Cut it in half, then cut each half in thin slices!. Stack the slices and cut them into thin rectangular sticks!. It's easiest to do this in 3 or 4 batches!. Place in a mixing bowl!.
2!. Combine the olive oil, lemon juice and garlic in a blender and purée at high speed until emulsified, about 30 seconds!. Add the carrot tops and the salt and purée just until they are finely chopped and still visible in specks in the pale green dressing, 30 seconds!. Taste and add more salt if necessary!.
3!. Pour the dressing over the celery root and stir gently to combine!. The salad should be very lightly dressed, with flecks of green clinging to the celery root sticks!.
4!. Transfer to a serving bowl!. This salad can be made up to an hour in advance and held at room temperature!. The celery root will soften slightly and become silkier!.
Hope this helps!.!.!. Good luck!!Www@FoodAQ@Com
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I would puree the left over tops and make a nice chilled carrot ginger soup and use the leafy top as a garnish!.Www@FoodAQ@Com
this is suppose to be a good recipe try and let me know www!.recipezaar!.com/273145Www@FoodAQ@Com