Looking for ways to reduce food waste? Is your compost bin always full? If root-to-tail cooking appeals to you, consider the carrot top. It’s potent color and rich chlorophyll flavor balance the sweetness of the roots below. In this recipe for Honey-Glazed Carrots with Coriander and Black Pepper, a few tablespoons of the minced greens balance the honey and spices in the dish itself.
You can serve these honey-glazed carrots as part of a mezze course or with this recipe for Persian-inspired lamb and green almond stew. Or consider them as the base for a first course. Plate the carrots and garnish them with a soft cheese like feta or fresh ricotta.
I had just this dish at Grano Arso in Chester, Connecticut recently. Chef-owner Joel Gargano served us deeply flavorful roasted carrots with a sauce made from carrot juice. He added dollops of Liuzzi’s fresh ricotta and dehydrated carrot top powder. I can’t wait to try making carrot top powder myself but I’ll pay attention to the tip he gave me. Carrot tops are intense and bitter. I think he said ” Wow they are really strong.” To mellow out the bitterness, he simmers the carrot greens in a light sugar syrup. Then he dehydrates them. And he uses only a small amount in the dish.
Or you may simply prefer to toss the carrot tops into the stock pot. I like their flavor in stocks made with root vegetables for soups or something stronger like roasted beef or lamb bones. In fact, I always add a few of the leafy greens to simmering carrots, turnips or rutabaga. I taste their earthy bitterness in the vegetables after cooking.
Ingredients
1 pound fresh carrots, greens attached, about 6 to 8 carrots
2 Tablespoons lemon juice
2 Tablespoons honey
1 tablespoon unsalted butter
½ cup water
½ teaspoon ground coriander
salt and generous grating black pepper
Directions
- Peel the carrots reserving the greens. Split any thick carrots in half lengthwise.
- Place the carrots, lemon juice, honey, butter and water in a shallow pan. Bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Turn the carrots and add more water if they seem dry. Cover and continue to cook for another 5 to 10 minutes until the carrots are soft.
- Chop the some of the carrot greens until you have about 2 tablespoons.
- Add the chopped carrot greens, coriander, salt and pepper to taste. Reduce any remaining liquid in the pan to a thick glaze before serving.
