Whether orange, yellow or purple, carrot is not just a simple delicious root vegetable. You may not know (or you may), but carrot greens – those green, feathery leaves on top — are also edible! There are simple recipes, from carrot-green soup to pesto, to turn these often-neglected parts into a real treat for your taste buds. So, what to do with carrot greens? Follow us on this culinary journey to discover recipe ideas so you never waste those green leaves again. Right, let’s go!
1- Benefits of carrot greens
Carrot greens are tasty and very nutrient-rich. They are known for their content of vitamins A and C, calcium and iron. In addition, they are thought to contain antioxidants.
2- How to prepare and store carrot greens?
- Start by harvesting carrots. Choose fresh carrots whose greens are green and vigorous. Remove wilted or yellow leaves.
- Next, detach greens from the carrot and rinse them in cold water to remove any trace of soil or dust.
- It is not necessary to dry carrot greens to store them. On the contrary, it is preferable to keep them slightly moist to maintain freshness. You can simply spin them dry as for a salad.
- To store them, place your greens in a plastic bag, an airtight container or a damp cloth, then put them in the vegetable drawer of the refrigerator. They will stay fresh for about a week.
- If you want to keep them for longer, you can freeze them. Simply blanch them for a few minutes in boiling water, cool them quickly in iced water. Spin them dry carefully, then place them in a freezer bag or an airtight container. They will keep in the freezer for 6 months.
3- Carrot greens pesto recipe
Ingredients
- Greens from one bunch of carrots (about 60–70 g, roughly equivalent to 7–8 carrots)
- 60 g grated Parmesan
- 60 g almond powder (you can replace the almond with pine nuts)
- 2 pods of garlic, peeled
- 120 g olive oil
- Salt and pepper to season
Pesto recipe
1- Clean your carrot greens and dry them gently.
2- In a mixer, blender or food processor, combine carrot greens, Parmesan, almond powder and garlic.
3- Blend until a coarse paste forms. Then add olive oil slowly while continuing to blend.
4- Season with salt and pepper to taste.
5- There you go! You have a delicious carrot greens pesto, ready to enjoy with pasta, on toasted bread, or as a pizza topping.
4- Carrot greens soup recipe
Ingredients
- 1 bunch of carrot greens (about 60–70 g, roughly equivalent to 7–8 carrots)
- 2 to 3 medium potatoes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 pods of garlic, sliced
- Salt and pepper
- 4 cups of water
- Facultative: for more flavour, you can replace salt and pepper with a vegetable stock cube (or use 4 cups of vegetable stock instead of the water).
The recipe
1- Wash and spin dry your carrot greens.
2- Peel and chop the onion. Peel the garlic pods and slice finely.
3- If you wish, peel the potatoes, then slice them.
4- In a large saucepan, heat the olive oil.
5- Add the onion and garlic and sauté until tender.
6- Add the carrot greens and potatoes and fry until the leaves begin to wilt.
7- Add the water and the vegetable stock (facultative), then simmer for about 15 minutes.
8- For a smooth soup without pieces, use a blender to purée the vegetables to the desired consistency.
9- Season with salt and pepper to taste.
10- Your soup is ready to serve. You can add a spoonful of crème fraîche (facultative) for a bit of creaminess.
5- Other recipe ideas with carrot greens
Besides pesto and soup, there are many other ways to enjoy carrot greens. You can chop them and add them to salads, quiches, omelettes and green smoothies. Or try using them as a garnish for favourite dishes or include them in a carrot cake. They bring a fresh note and a lovely green colour to dishes.
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