Puréed Carrot Top Condiment
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- Tops from 1 bunch young carrots
- 1tablespoon sesame oil
- 2tablespoons tamari soy sauce
Nutritional analysis per serving (2 servings)
132 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 1109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Purée the carrots, with tops and stalks, in a food processor.
- Step 2
Heat the oil in a heavy frying pan. Saute the purée until it begins to dry (2-3 minutes). Stir in soy sauce and remove from heat. Use as a condiment for rice.
Private Notes
Advertisement
Comments
They're referring to the stalks of the greens as well as the curly heads. This recipe only utilizes the tops, not the orange part of the carrot.
This doesn't make sense. Is the recipe using only carrot tops as listed in the ingredients? Or the carrots AND the tops as mentioned in the directions?
Carrot tops were very coarse, and I had a hard time pureeing them. To me, the recipe tasted like eating an old tree. I added some garlic, more sesame oil and tamari, rice vinegar, and a little chili oil. In very small quantities, it was decent mixed in with cold noodles. Wouldn't make it again. Texture and taste were not very appealing.
Tasted like salty grass. Won’t be making this recipe again. Next time I have carrot tops, I’ll only use the leaves, not the stems and make walnut pesto instead of this.
Sometimes I can use my Vitamix where a food processor is called for. This is not one of those recipes, in wet or dry container. May work in Vitamix if stems were not used.
I love storing this in a small container in my fridge using it to wake up my packaged tuna before topping my salad.