Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Mango Chutney & Brie Quesadillas
Roasted Chard Stalks with Creamed Greens
© Lillys-Table.com Photo of Carrot Top Carrots
 

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

  • 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 Carrots

from Mango Brie Quesadillas with Creamed Chard Stalks & Carrot Top Carrots, the Week of May 10, 2015.
View the previous or next recipe for this meal.

The perfect herb for the carrot is right on its top. Embrace the often neglected for their culinary enjoyment, fluffy, green carrot tops. If you can’t find carrots with their greens still intact, substitute parsley.

Ingredients

  • 1 bunch carrot, including their greens
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon butter, unsalted, optional or more olive oil
  • ¼ teaspoon salt, more to taste, if desired

Serving Size: 2 People

Share

 

Preparation Instructions

Wash & scrub the carrots. Trim off the greens, leaving just a few inches on top for decorative purposes and as a little handle for eating them. Keep in mind the parts closest to the carrot tend to be tough to chew.

Reserve a pile of the leaves.

Slice any fat carrots in half lengthwise, but if they are narrow simply leave them whole.

Heat the olive oil over medium-low heat. Add the carrots, cover and sear for about 2-4 minutes. Shake the pan lightly, flipping over the carrots that are golden on the seared side.

Toss in the minced garlic and continue to sear. Keep flipping periodically until the carrots feel tender to the bite- as cooked through as you like.

Meanwhile, finely mince the reserved pile of the carrot top leaves, avoiding the tough stems. You will want a couple of tablespoons.

When golden, tender and ready to serve- finish with the butter, the minced greens, if desired and a sprinkle of the salt.