Sunday, June 5, 2011

Waste Not - Carrot Green Tabbouleh

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Have you ever tried carrot greens? They taste quite a bit like parsley. So I set out to make this classic parsley salad using carrot greens instead. I'd rather not waste a perfectly good leafy green vegetable! Oh and I left out the classic ingredient bulgur wheat.

  • Mince carrot greens until you get about 2 cups
  • Mince mint to get about a 1/2 cup
  • Press a clove of garlic into the green mix
  • Add other veggies. This salad can take pretty much anything. I used a little of everything I had on hand:
    • 1 rib of celery
    • 2 raddishes
    • 2 small carrots
    • 1 green onion
    • 1/2 medium onion, minced
    • 6 quartered cherry tomatoes
  • Add 1/2 cup lemon juice
  • Add 1/8 to 1/4 cup olive oil
  • Add 1t to 1T salt

Combine. Refrigerate to let flavors meld. Delicious, full of bright and fresh flavors.

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1 comment:

  1. I love to use carrot tops to flavor soups and roasts!

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