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Carrots with Carrot Tops

Posted Oct 25 2008 4:49pm

Now these are carrots! (Yes ... from the farmers' market.)

Did you know that you can eat the tops, too? That's another thing I learned from my macrobiotic teachers when I first started a healing diet almost  nine  years ago. I ate this dish about every other week when I could find good-looking tops. They're hearty greens and you cook them together with the carrots. It's a very strengthening dish. How is that for whole foods (which implies that you eat every part of the food)? The only part of the carrot I had a difficult time eating was the "woody" middle between the carrot top and the green "leafy" part. Some of it I chopped into tiny pieces, but some was just too tough, so I tossed that part. Maybe some carrots don't have this, but all the ones I've bought have.

How about you people that grow your own? Anyone else eat the whole carrot? If you haven't tried it, please do. So, here is a great strengthening recipe.


1 large bunch of organic carrots with nice greens still attached
spring water
soy sauce

Separate the roots from their green tops. Finely slice the carrots and place in a pot with a small amount of water.

Cover, cook with high steam for 5 minutes, or until they are firm but tender.

Add a few drops of soy sauce or umeboshi vinegar to the carrots. Add finely chopped green tops, re-cover the pot and steam 2-3 minutes.

Remove from flame when greens are still bright and serve promptly.

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