How to Cook and Eat Carrot Tops/Greens/Leaves – Easy
Do you ever buy carrots that have the carrot tops still attached? Do you ever get the organic carrots from Misfits Market and wonder what to do with the extra carrot greens or carrot leaves? That’s exactly what led me to experiment with the tops/greens/leaves and come up with this recipe. This recipe is not a Chinese recipe that was passed down to me from my relatives. Instead, I just experimented and came up with it! Please let me know what you think in the comments if you try it for yourself
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 bunch of organic carrot leaves (also known as carrot tops or carrot greens)
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
Instructions
- 1
Start heating a pot of water over medium-high heat.
- 2
While waiting for the water to boil, prepare the carrot leaves. First cut off the leaves from the carrots, then discard the long stem parts2 and chop the carrot leaves into 1-inch (~2.5 cm) pieces. Set the carrots aside (you can use them in my other recipes).
- 3
Wash the carrot leaves. Remove the ones that have wilted.
- 4
When the water starts boiling, add the carrot leaves and blanch for 2 minutes. The leaves are very delicate so make sure not to overcook them.
- 5
Squeeze out the extra water and let cool for 5 minutes.
- 6
Add the 1 tablespoon of light soy sauce, 1 teaspoon of sugar, and 1 tablespoon of sesame oil. Mix the sauce well with the carrot leaves.