Hey There Carrot Top!!!

I often get asked if carrot greens are edible, and honestly, I didn't really know - I never tried it myself. So this past Sat. I stopped by the farmers market and bought 2 big bunches of beautiful orange and red carrots. The greens were just flawless on them and while most others request to chop them off at the stand (to save room in their bag) I opted to leave mine on.

I researched carrot greens and while most believed for very long time that they were inedible, they are in fact, actually safe to eat. They are highly nutritive, rich in protein, minerals and vitamins (contain 6 times the vitamin C of the root) and are a great source of potassium and calcium (giving them their bitter flavor). However, they do contain some levels of alkaloids and nitrates which can give people an itchy tongue/throat after consumption - so I recommend cooking them and NOT eating them raw. Throw them in a soup or saute them with some garlic and onions or try the recipe that I did below!  via

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Carrot Greens with Sesame Dressing

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  • 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.  via

I did alter this recipe a bit. I didn't have sake in the house but instead I added 1 tablespoon of red palm oil, a sprinkle of korean red pepper flakes (for some heat) and about 2 tablespoons of tahini (mixed with a bit of warm water to loosen up). This dish has the texture of seaweed salad or cold cooked spinach and is delicious! I will be making this often when I have a bounty of carrot greens on hand.