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.
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?Print
- 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
- 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
- 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.