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Lilly’s Table

 
 
© Lillys-Table.com Photo of Carrot Top Tabbouleh
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot Top Tabbouleh

 

Centuries ago, wild carrots were cultivated for their aromatic leaves, rather than there roots. Therefore, when carrot season is in full swing and parsley no where to be found, the fluffy tops will get the job done. Tabbouleh is a dish that uses a good amount of parsley normally, but tossing it with shreds of the roots and a fine mince of the tops, just makes sense and it is delicious. Be sure to use organic carrot tops, they will be fresher and unsprayed with unknown chemicals. Make this gluten-free by using quinoa or your favorite GF grain instead.

Ingredients

  • ¼ cup bulgur, or quinoa
  • ¼ cup water, boiling or broth
  • 2 carrots, with their green tops intact
  • 2 cups carrot tops, thick stems removed, washed and dried well
  • 2 tablespoons lemon juice
  • 2 tablespoons mint, finely minced, optional
  • ¼ cup green onion, minced
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon salt, more to taste, if desired
  • 1 pinch black pepper, more to taste

Serving Size: 4 People

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Preparation Instructions

Place the bulgur in a glass container with a lid. Pour the boiling hot water or broth over the bulgur. Season with half of the salt. Cover and set aside for about 15 minutes. Meanwhile, scrub the carrots and then grate. Wash and dry all of the carrot tops well removing any large stems. Fold the stems together into a secure shape. Place on the cutting board and thinly slice until the tops are well minced.

Place the grated carrots, minced tops, green onions, mint, lemon juice, and olive oil in the bowl. Lightly fold together. Fluff the bulgur, taste. It should still be slightly firm, but no longer crunchy. Toss it in the salad. Taste the salad. Add salt and pepper as desired to taste.