Carrot Greens Three Ways

 

I was given the task of thinning a bed of carrots at the farm, pulling out seedlings that were growing too close to each other, and ended up with a bucketful of delicate greens destined for the compost.  Not so when someone said I can make pesto out of them.  Well, I took some home and made more than that.  Read on for three different ways of using carrot greens, which are not only edible but delicious with a herby flavour that enhances many dishes.  The tender greens of baby carrots are the best for these recipes and they must be fresh.  Wash thoroughly and discard any dry or yellowed leaves and the stems which are tough.

Vegan Carrot Greens Pesto

 

Makes 1 cup

INGREDIENTS

• 40g / 1½oz carrot greens
• 40g / 1½oz baby spinach
• 1 clove garlic, peeled
• 60g / 2¼oz roasted unsalted cashews
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil

METHOD

Place carrot greens, spinach, garlic, cashews, lemon juice, salt and pepper in a food processor and pulse for a few seconds to combine.  Scrape down the sides of the bowl with a rubber spatula, then pulse again.  Add olive oil and pulse for a few seconds to combine.  Transfer to a clean lidded jar. 

Freshly made pesto is best used immediately but it can be kept in the fridge for a few days.  Use it as a dip; spread it on biscuits and toasts; stir it into pasta, mashed potatoes, yoghurt and soup.

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Herby Omelette with Mushrooms and Carrot Greens

Serve 1

INGREDIENTS

• 2 eggs, beaten
• 1 tablespoon milk
• 2 mushrooms, sliced
• a handful of carrot greens, roughly chopped 
• 1 tablespoon chopped flat leaf parsley
• 1 tablespoon chopped spring onion
• 2 teaspoons olive oil
• sea salt and freshly ground black pepper, to taste

METHOD

1. Mix beaten eggs with milk in a bowl.
2. Heat oil in a medium size non-stick frying pan over medium heat until hot.  Sauté mushrooms for 30 seconds or so until slightly softened.  Add carrot greens, parsley and spring onions.  Continue to sauté for another 30 seconds.
3. Pour beaten eggs into the pan.  Tilt the pan gently to let the eggs spread and cook evenly.  Season with salt and pepper to taste.  When the eggs are no longer runny but still looking wet, lift the edge of the egg up with a spatula and fold over to make an omelette.  Slide the omelette onto a plate.  Serve warm with toasts.

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Quick Sweetcorn Soup with Carrot Greens

Serves 2-3

INGREDIENTS

• 1 carrot, diced
• a handful of carrot greens, roughly chopped
• a handful of leafy greens such as baby spinach or silverbeet, roughly chopped
• 2 cups vegetable or chicken stock
• 420g / 15oz tinned creamed corn
• 1 tablespoon chopped spring onions
• 1 egg, beaten
• sea salt and freshly ground black pepper to taste

METHOD

1. In a medium saucepan, bring stock to a boil together with diced carrots.
2. Add the tin of sweet corn.  Let it come to a gentle boil, stirring occasionally.
3. Add leafy greens and cook until just wilted, about 30 seconds.
4. Remove the saucepan from heat.  Stir in the beaten egg until white ribbons form to thicken the soup.  Stir in spring onions and carrot greens.  Season with salt and pepper to taste.