Buzz
The last time I grabbed some carrots at the grocery store, the cashier asked if I wanted the greens removed. 'Most people say yes,' he remarked. It's a shame, really, because many vegetable tops are not only safe to eat, but also delicious. Here are three ways to make the most of them.
Transform Radish Greens into a Flavorful Pesto
Radish greens, much like the root itself, have a peppery flavor with a touch of bitterness. They’re high in water content and don’t last long, so I tend to wash them immediately and remove any sand. Then, I blend them with various ingredients to create a versatile green pesto. Not only does this use up the leaves, but it also makes a great dip for raw radish slices.
Enhance Your Next Soup with Carrot Greens
Despite what many believe, carrot tops are completely safe to eat and are a great addition to your meals. They're commonly used in pesto (just search for 'carrot top pesto' to see the many variations). Flavor-wise, imagine them as a sweeter, more carroty version of parsley. Deborah Madison, the renowned cookbook author of Vegetarian Cooking for Everyone, has a delicious soup recipe that uses both carrots and their greens for a richer carrot flavor.
Sauté Beet Greens in a Stir-Fry
If you're a fan of hearty, leafy greens like rainbow or Swiss chard, beet greens are definitely worth trying as well—they share a similar texture and flavor. The easiest way to prepare them is by sautéing or stir-frying in a little oil until they wilt. While Martha Stewart adds a bit of tomato paste, I often go with a few garlic cloves for a simple, bold taste. For an extra treat, you can toss in some roasted beet bulbs to create a full root-to-stalk dish.
Photos by Amelia Crook and Crystal.
