Go Back

​Pickled Carrot Tops

Friday, August 14, 2015

Courtesy:  Christina Shahriari

1 or 2 bunches carrot tops chopped into 1" pieces (remove bottom 2-3" and save for soup stock!)
2 cups water 
3 tbsp rice wine vinegar 
1 tbsp honey 
1 clove garlic, minced 
pinch of salt 
pinch of freshly ground pepper 
1 tbsp sesame oil 
1 tbsp soy sauce 
1 pinch red pepper flakes 
1 tbsp sesame seeds (optional) 

Place carrot tops in a saucepan and cover with water (approx. 2 cups). Bring to a boil and reduce to a simmer. Add vinegar and sugar, cooking for 20 minutes, then turn up heat to reduce liquid.

Add sesame oil, garlic, salt, and pepper to saute. Add soy sauce, red pepper flakes, and sesame seeds.

Serve warm or cold.

Go Back

Go Back


Butternut wasabi bulgar wheat chorizo rhubarb flank steak bulgar chiles carrot top watercress Cranberry Beans vanilla wafers tenderloin sunchokes bbq Recipes rouille olives carrots chicken flank hickory sour Greens jack fennel lemon grass Dressing leeks Corn fritter gouda radish Vegan coriander peas tortillas shitake bosc Side daisy cauliflower currants roasted cantaloupe poblano plums absinthe turnips Rice wine vinegar cilantro pesto Salad turnip verde berry crisp shelling chicken dinner salad crepes compote Apple basil sweet potato chipotle imam jam scapes jack cheese sauce garlic cream wheat flour wrap spelt bruschetta butter blue cheese gratin lettuce walnut oil kohlrabi fennel seeds almond milk arugula gin stuffing blueberry Cider hazelnuts Salsa cockaigne strawberries tart vinaigrette pecan frittata latkes Eggplant spiced winter squash casserole chili bloody mary barley tomato juice walnuts Leek chives dijon onion cornmeal sweet pineapple bean knots chimmichurri polenta parmigiano mint radishes pork Farmers' Market prosciutto potatoes onions reggiano kirsch nectarine shiitake syrup plum tomatoes tuscan kalamata snow peas pancake meatballs carrot tops pickled oats kluski Tomatillos swiss pepper beet gruyere yellow onion yogurt beet greens green pepper mushroom fennel bulb plum anchovy mushrooms peppers fraiche gorgonzola tomato melon pumpkin feta creme beets sausage vegetable cream cheese white beans chilies bayeldi chimichurri remoulade egg noodles baby bok choy sandwiches celebration Kale conserve apples bacon pears Tomatoes Jerusalem artichoke Red Onion Potato cheese peach artichoke Spread capers okra buttermilk shrunken heads maple bread pudding Bread Poblano Chili pudding buckwheat beef tomato corn pie couscous maple syrup carrot fronds curry slaw sesame fondue ramps steak tostadas celery hearts dilly sour cream Soup Swiss Chard caesar anise pecans pine nuts brown sugar strawberry parmesan collins Beans mustard greens Chevre almonds Drinks tomatoe Shitake Mushrooms egg cake beer coconut milk green beans chocolate cointreau celery root fritters spring cranberry sherry biscuits Squash paste autumn pie celeriac honey sandwich thai heavy whipping cream cucumber Spinach gazpacho bell pepper shallots asparagus scallions baguette panzanella goat Cheese pasta eggs coeur a la creme zucchini vegetarian habanero coeur muffins pork chop strata chili peppers bok choy dill