Good morning bloggers!
Those of you who picked up your shares yesterday will know that we get a bunch of carrots with the most beautiful greens on them. Here's what I found out from http://www.thekitchn.com.
6 small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely.
Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot.
Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock.
Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.
Those of you who picked up your shares yesterday will know that we get a bunch of carrots with the most beautiful greens on them. Here's what I found out from http://www.thekitchn.com.
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| AMANDA! |
Carrot greens are full of vitamins and minerals, and have a high potassium content, so they are good for you. However, they have a very bitter taste, which explains why they usually end up in the compost bin. There is some debate that carrot tops were among the bitter greens served at the first Passover in Egypt.
They can be eaten raw in salads if you like a little bitterness in your food. Chopping them up finely with some garlic and vinegar can cut the bitterness, and this makes a simple "pesto vinaigrette" that can be spread on bread or used as a marinade. Carrot tops can be sauteed with other vegetables with olive oil and garlic, and added to a variety of dishes such as casseroles, pizzas, and burritos. They can be cooked into soups and stews, and added to eggs.
Carrot Top Soup Recipe
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| OUR CSA CARROTS! |
6 small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely.
Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot.
Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock.
Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.
Comments
One of our share members brought us an awesome smoothie during pick-up yesterday and I belive he mentioned that he not only included some carrots but also their tops. I did a little hunting online and found that this is pretty common (and incredibly healthy). So if you like to make fruit/vegetable smoothies then don't leave out the carrot greens.
:) - B