You know when you spend $3 on a bunch of carrots at the Farmer’s Market and you’re all, “damn, I usually get two bags of carrots for a dollar at the store. What am I doing with my teeny-weeny paycheck?” Yeah, you’re probably not the most financially savvy person in the world, but I can let you in on a little dollar-stretching secret. Those gorgeous, lush greens hanging from the top of your carrots are a nutrient-packed, super tasty side dish just waiting to happen.
When marinated, carrot greens are as tender and tasty as seaweed but with a crisp earthy bite. Don’t believe me? Don’t care. Send me your carrot tops and I’ll get up on that vitamin K.
Disclaimer: I strongly suggest to do this only with organic carrots. Pesticides and chemicals can affect the greens and not the carrot root itself.
- Greens from 2 bunches of carrots, rinsed
- 1.5 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons toasted sesame seeds
- 1 tablespoon toasted sesame oil
- Medium sauce pan
- Ice bath
- Medium mixing bowl
Fill the saucepan 2/3 of the way with water and bring to a rolling boil. Add the carrot greens and boil for 2-3 minutes. Shock in an ice bath. Chill in the fridge overnight, changing the water at least twice to reduce the bitterness.