I just harvested some carrots and wondered about uses for their leafy tops.  Here’s what I learned.  Root-to-stem eating is the logical extension of the nose-to-tail movement, where vegetable trimmings that would normally end up in the bin, end up on the plate. The movement rethinks how we cook and prepare vegetables.  Reminds me of the adage “Waste not, want not!”

I looked for a use for carrot tops other than the logical soup pot and came up with Chimichurri Sauce.  Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. It is found in Argentinian and Uruguayan cuisines.  I had never tried it before but found a recipe that substituted carrot fronds for the usual cilantro and parsley ingredients in the original sauce.  I made it myself and found it to be delicious on BBQ steak.  You may want to give it a try now that carrots are ready for harvesting. 

Here’s the Recipe:

Ingredients

• 1 cup carrot top leaves
• 1/2 cup olive oil
• 2 Tbsp red wine vinegar
• 1 clove garlic
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper

How to Make

Put all the ingredients in a blender and blend until smooth.  You can add cumin to taste, if desired.  ENJOY!   This freshly made sauce lasts 2 to 3 weeks when refrigerated.

Submitted by Lyne Webb, a member of the Richmond Hill Garden & Horticultural Society