I know a lot of people think that eating healthy has to be expensive. Well, when you’re spending more on good food, you should try and get as much out of your purchase as you can. When I buy an organic watermelon, I use the rind. When I purchase a bag of lemons, I use any leftover lemons to make my perpetual pickles. When I’m done using the seeds from my vanilla pods, I make vanilla sugar/salt or extract. And, when I spend $3-$5 on a small bunch of carrots from the farmer’s market, I use both the carrots and their greens.
How to eat Carrot Greens: Carrot Top Sabzi
There are so many ways that you can eat carrot greens. I’ll share a few ideas below – and I’ll also share my recipe for Carrot Top Sabzi (aka Sabji), a dish made with carrots, carrot greens, Indian spices and potatoes. If you haven’t heard the term sabzi or sabji before, it’s just means vegetable curry or spiced vegetable dish. You can add other vegetables to this if you’d like – I bet broccoli or cauliflower would taste great. This is a simple vegetarian recipe that’ll make for a tasty side dish and for good conversation.
“This is just soooooo good. Our farmers market has amazing carrot tops – so I looked for a recipe and found this. Have made it three weeks in a row!!!”
Kathy
Can You Eat Carrot Greens?
Yes, you can. Someone started a rumor about carrot greens being toxic – that’s a myth! The greens are supposed to be healthier and more nutritious than the carrot itself.
Using Carrot Greens
A lot of people toss or compost the greens, but there are so many ways to use them and so throwing them out is truly a waste. Carrot greens have a pleasantly bitter, earthy flavor. You can use carrot greens as a garnish, in a salad, as part of a stir-fry, or to help flavor bone broth or chicken stock.
Here are a few other ways to eat the greens:
My current favorite way to enjoy carrot greens? This carrot top sabzi.
What’s your favorite way to use carrot/beet/turnip/radish greens?
Ingredients
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 large onion chopped
- 1 serrano pepper minced
- 1- inch ginger minced
- 3 garlic cloves minced
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon salt to taste
- ½ teaspoon turmeric
- ½ teaspoon kashmiri chili powder
- ¼ teaspoon black pepper
- 2 medium red potatoes cut into cubes (approx. 2 cups)
- 2 ½-3 cups carrot tops packed
- 1 1/4 cup water
- 1 cup carrots sliced
Instructions
- Heat ghee and cumin seeds in a medium pan over medium heat. Once the cumin seeds begin to splutter, add the onion and serrano pepper.
- When the onion begins to brown, add ginger, garlic and the remaining spices.
- Add the potatoes, carrot tops and 1 cup water – mix well.
- Cover the pan and cook for 10 minutes, checking half way to make sure the water hasn’t evaporated.
- Add the remaining ¼ cup water and the sliced carrots, cover and cook for 2-3 more minutes. Serve.
Diane Cheh says
Thank you for this recipe! I always feel bad about throwing away fresh carrot top greens, but using them raw didn’t appeal to me. This recipe worked out perfectly.
I didn’t have garam masala, so I used some good curry powder instead.
Note: It needs a lot longer to cook than 10 minutes, especially the carrots, and much more liquid adding as it cooks.
Krishna says
Good recipe! One thing is highlight – carrot greens can take some time to cook. I feel they need to be cooked seperately. Then mix them in once they are cooked. Hard to cook them if you put them later.
Kathy Henderson says
This is just soooooo good. Our farmers market has amazing carrot tops – so I looked for a recipe and found this. Have made it three weeks in a row!!! I add mire salt and a lemons juice. 😁
Ashley - My Heart Beets says
Kathy, that’s great to hear! I’m glad you like this so much 🙂
Dr Deborah Sampson says
Deliciousbrecipe. We omitted hot pepper and added garbanzos for protein. Luscious.
My Heart Beets says
Thank you! Love the idea of adding chickpeas!
Deep says
The sabzi looks really yummy. I am planning to make this. Just had a question – do you use only the leaves and discard the green stems on carrot tops (like how we use cilantro leaves without stem) for this recipe? Please let me know. Thanks.
Diane Cheh says
Personally I left the thinner stems on, and discarded the thicker ones.
Jenn says
I just use it all.. I also cook mine in the pressure cooker. And as for your comment with the cilantro.. if I’m garnishing with the cilantro I just use the leaves for anything lease it all goes in stems and all. A friend from Mexico says never waste it and it helps keep the taste of the cilantro balanced Or not soapy. Not sure if this is true or just like a zero waste thing.
But yes from the picture it looks confusing.. I’m just sharing what I do. Use it all
Sadhbh says
Found this recipe today after getting a lovely fresh bunch of carrots in the market today. Subbed some jalapeno slices for serrano chili and added some cinnamon and ginger instead of garam masala. Also cooked it until carrots were soft. My 7yo has already pleaded for me to make it again! Thank you.
My Heart Beets says
I’m so happy to hear that! Glad your kiddo enjoyed this so much 🙂
Lynn says
The sabzi looks good, but are the instructions for adding the carrots and carrot tops back to front? Surely the carrots will be raw if only cooked for a few mins?
My Heart Beets says
The carrots still have some bite to them but you can certainly cook them until tender 🙂 I like to cook the greens with the potatoes so they’re really well cooked (kind of the way I’d cook saag).