We’ve been eating a lot of carrots from the CSA recently. And they always come with the tops on. So I’ve started using them as I would any herb-a-licious green. Just make sure to wash the sand and soil out of them before you move them to your cutting board. Like spinach and other greens, they can pick up a great deal of grit.
Check out this Carrot Greens and Mushrooms pasta toss.
Cook some pasta (I used gluten-free fettuccine noodles) according to the package directions
In a saute pan add:
1/2 C olive oil
1 small yellow onion, diced
1 bunch carrot greens, rough chopped
8 oz mushrooms, I used beech mushrooms this time and broke up the colony by hand rather than slicing them
3+ cloves garlic, diced
*optional– add some sliced, precooked chicken sausage
Saute for about 8 minutes on medium high. The onions should be cooked through and the mushrooms should be juicy. The carrot greens will wilt considerably.
Drain hot pasta and toss. Add in
salt and pepper to taste
a little reserved starchy pasta water to thin sauce
Serve vegan as is or add a little grated parm.