Carrot tops are a nutritious and versatile ingredient that can be used to replace herbs in all kinds of dishes. We often use the ornate leaves as a garnish at Poco, our restaurant in Bristol. The tops have a slightly bitter flavour, so combine them with other herbs and a squeeze of lemon or vinegar as a counterbalance.
While bitter greens add a depth of flavour and complexity, they also aid digestion. There has been little research on the health benefits of carrot tops, but they are rich in nutrients, containing around six times more vitamin C than the root, as well as lots of potassium, calcium and phytonutrients.
Carrots are often grown in loose soil so they grow straight, which can make the leaves particularly sandy. Separate the tops from the roots when you get home, soak them in plenty of water, remove, drain and rinse again (this will also help prolong the life of the roots).
Leafy greens tend to contain more pesticides, due to their surface area being mainly above the ground. For this reason, and other environmental and health benefits, I recommend buying organic.
Carrot top chimichurri
This Argentinian-style green sauce, or salsa, is a thrifty way to use up carrot tops, converting them into a savoury condiment that can be used to dress pasta, vegetables or meat. One of my first jobs was at an Argentinian grill house in Honduras, Central America, where I watched the head chef like a sponge, soaking up all his tricks and mastery of food and fire. This is a variation on the salsa we served there.
1 bunch organic carrots with tops
20g parsley, finely chopped, including stalks
2 tsp dried or chopped fresh oregano
2 cloves garlic, peeled and crushed
1 pinch dried chilli flakes
8 tbsp extra-virgin olive oil
3 tbsp red-wine vinegar
Salt and pepper
Remove the carrot stalks and tops, soak them in water to remove any soil, and rinse. Repeat. Dry, then finely chop 20g of the stalks and leaves, and mix with all the other ingredients. Season to taste, and it’s done. The chimichurri will keep in the fridge for a week or two.
