Eat your Carrot Tops! (Includes recipes)

I have a glut of carrots this year in my garden. Yeah, me! So as I hate to waste, not only does the actual carrot get eaten, but I take the opportunity to also use the carrot tops as I pull them out. This always has me searching for carrot top recipes to add to my arsenal.

A favourite recipe is for carrot top pesto. Which is definitely worth giving a go, if you have never tried it. But what else can you make with them? Let’s delve…

Carrot Top Pesto

We’ll start with the pesto. Like parsley, carrot tops have a subtle flavour. Actually perfect for pesto. An easy recipe, but as usual, I substituted with what was in my pantry. And as usual I don’t measure wholeheartedly. Here’s my version:

Ingredients : Carrot tops – use only the leafy bit, not the stems, enough to loosely fill a mixer bowl.

Instructions : Whizz in a food processor until chopped.

Add a small garlic clove – whizz. (You can actually omit the garlic if you prefer.) Small handful of walnuts – whizz. (I used walnuts as they were to hand. In hindsight, I would use almonds or hazelnuts. I think the lighter flavour would work better with carrot tops. Still, it was delicious with walnuts, but use less because of their stronger flavour.) Pinch of salt and pepper – whizz.

You should be just about at the texture of pesto, maybe a little more leafy. Whizz until you almost have the texture you want. Then… A glug of olive oil to bind. Add more if you wish your texture to be more smooth and wet.

For those who like a more measured version – check out My Nomad Cuisine (who also offer a wonderful nettle walnut pesto recipe!)

How does your garden grow?

I have a lot of carrots still in my garden. As it is one of my favourite vegetables, I planted a lot of seeds and am still reaping the bounty. I pull carrots out as and when I need them. Consequently I am kept in carrots usually well past autumn.

You can leave carrots in the soil until a frost, but pull out before one. Then store in a cool dark place. Just like potatoes. And the carrot tops can be kept too, but in this case, cut from the carrot and freeze. Ideally, prepare before freezing as it makes easier when it comes time to use them. Cut the fronds up and lay flat on an old pizza box or similar, cover with cling film and freeze flat. (This freezing method is recommended with any fruit pieces, veg, or herbs.) Once frozen, store in plastic freezer bags or containers. Use as and when needed.

To discover that the carrot tops too are edible was a real bonus. I simply love no waste when it comes to food. A chance to use up the whole of the veg, as it were, is something not to be passed up.

What else?

Time to discover what else to do with carrot tops.

The ubiquitous salad of course. In fact, depending on season and what you have planted in your garden, a delicious salad can be made from beetroot leaves, radish leaves, dandelion leaves (heck, the whole dandelion in fact), spinach leaves, parsley, thyme, tarragon, rose petals, wild violets (including the leaves and stem), and of course any salad leaves you have about.

Delicious salad idea out of the way, what else is on the menu?

After salads, soup usually springs to mind. And carrot tops are not to be left out here. In fact you can make a wonderful summer or winter fresh soup from them.

Carrot Top Soup Recipe

This time we start with an onion. In a large saucepan, sauté the chopped onion until translucent. Now add in 2 chopped up medium potatoes. Cook for about 5 minutes, stirring so things don’t stick. Carrot tops next and 500 ml / 2 cups of stock. Veg or chicken stock work best with this. Bring to a simmer and let cook for about 20 minutes. Potatoes should be soft when done. Let cool if you need to before putting in a mixer (or use a handheld mixer) and whizz until smooth. Re-heat and serve.

For the more measured version, check out My Parisian Kitchen.

And Still there is More

Thinking along more unusual lines, how about these?

Carrot Top Hummus – Seriously delicious. And super easy. Substitute peanut butter if you don’t have tahini (which is ground sesame seeds and easy to make yourself, as are all ‘nut’ butters).

Carrot Top Smoothie – this is super delicious and refreshing. Love the ginger addition.

Carrot Top Omelette – anything you might use parsley in, try substituting carrot tops.

Carrot Top Quiche – you use the whole carrot in this one. (You can also use radish or beet tops, but as this is about carrots, we’ll stick to carrots.)

Another one that uses the whole carrot – Carrot and Tops Tempura.

And lastly, but certainly not least, one of those that stares you right in the eyes and you still don’t see it. Next time you cook carrots, leave the tops on. Carrot Top Carrots. (You can substitute parsley if you can’t find carrots with tops on.) This is actually one of my go to favourites now, super simple. Who knew you could just leave the carrot tops on?!?