Easy Recipe for Carrot Greens/Tops/Leaves | Asian Cooking Mom


Carrot Greens, Tops, Leaves - Easy Recipe - Complete
Average rating: 5 (2 ratings)

How to Cook and Eat Carrot Tops/Greens/Leaves – Easy Recipe

 Preparation: 10 minutes | Cook: 5 minutes      4 ingredients      side dish
March 21, 2020 Jump to Recipe

Do you ever buy carrots that have the carrot tops still attached? Do you ever get the organic carrots from Misfits Market and wonder what to do with the extra carrot greens or carrot leaves? That’s exactly what led me to experiment with the tops/greens/leaves and come up with this recipe. This recipe is not a Chinese recipe that was passed down to me from my relatives. Instead, I just experimented and came up with it! Please let me know what you think in the comments if you try it for yourself.

The first time I served this to my husband was shortly after our first Misfits Market package. He tasted it and asked me, “what the heck is this?” He had never tried carrot leaves before. Needless to say, he liked it. Now, it’s a regular side dish in our meals whenever a shipment of carrots arrives with their tops attached.

The recipe basically involves blanching the carrot leaves and mixing them with a simple sauce. The leaves have a slightly bitter and sweet taste. The sauce includes some sugar, which help reduce the bitterness and enhance the already subtly sweet flavor of the carrot leaves. The sauce also includes roasted sesame oil, which adds a nice aroma (both smell and taste). The resulting carrot tops/greens/leaves are sweet, aromatic, and a delight to eat. They pair particularly well with fish or meat dishes, because the carrot leaves have a refreshing and mild taste. I would serve these along with my steamed branzino or sweet and sour spare ribs. This side dish would also pair well with recipes that use carrots, some of which I will post in the coming weeks.

Active Time: 10 min

Total Time: 15 min

Servings: 4 people as an appetizer or side dish

Ingredients:

  • 1 bunch of organic carrot leaves (also known as carrot tops or carrot greens)
  • 1 tablespoon light soy sauce1
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
Carrot Greens, Tops, Leaves - Easy Recipe - Ingredients
Carrot Greens, Tops, Leaves - Easy Recipe - Ingredients

Preparation:

  1. Start heating a pot of water over medium-high heat.
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
  1. While waiting for the water to boil, prepare the carrot leaves. First cut off the leaves from the carrots, then discard the long stem parts2 and chop the carrot leaves into 1-inch (~2.5 cm) pieces. Set the carrots aside (you can use them in my other recipes).
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
  1. Wash the carrot leaves. Remove the ones that have wilted.
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
  1. When the water starts boiling, add the carrot leaves and blanch for 2 minutes. The leaves are very delicate so make sure not to overcook them.
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
  1. Squeeze out the extra water and let cool for 5 minutes.
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation
  1. Add the 1 tablespoon of light soy sauce, 1 teaspoon of sugar, and 1 tablespoon of sesame oil. Mix the sauce well with the carrot leaves.
Carrot Greens, Tops, Leaves - Easy Recipe - Preparation

Enjoy!

Carrot Greens, Tops, Leaves - Easy Recipe - Complete
Carrot Greens, Tops, Leaves - Easy Recipe - Complete

Notes:

  1. Any light soy sauce (not the kind for coloring purpose) can do the job. Kikkoman, Pearl River Bridge (珠江橋牌), Lee Kum Kee (李錦記)are some of the common Asian soy sauce brands. Or you can use San-J gluten free soy sauce if you are gluten free.
  2. The stems are discarded because they are a bit stringy and hard to chew. They have a similar taste to celery.

Asian Cooking Mom - Logo

Did you like this?

If you like this recipe, share it! Better yet, if you made this recipe, tell us how it went below in the comments or share it to social media with the hashtag #asiancookingmom. We'd love to see your creations!

Share:


Leave a Comment

DISCUSSION

    Fang wrote:

    这个不错,看着也不复杂,以后吃胡萝卜,叶子也不会浪费掉了。


    Susan Sheinfeld wrote:

    Thanks very much! (I’m growing carrots on my patio, and appreciate your recipe for using the greens.)


    AsianCookingMom wrote:

    Glad you liked it! We have tried growing veggies on a patio without too much success. What’s your secret? My father-in-law says we need more dirt, so we’re going to try a full-on garden next year.


    Kristine Walkley wrote:

    Just brought home from the CSA a bunch of carrots with a lot of greens attached and decided not to throw them in the compost this time! Your recipe looked nice and easy so I tried it. Wow! Carrot greens might be my new favorite veggie. Had some leftover spicy peanut sauce from a Thai curry recipe and it goes very nicely with this as well!


    AsianCookingMom wrote:

    Great!

    I’ll have to give the peanut sauce combination a try sometime. Nice idea!


Raw Zucchini Salad - Completed Dish

Easy Raw Zucchini Salad (凉拌西葫芦 Liang Ban Xi Hu Lu)


Published: August 01, 2020

Mushroom Tofu Stir Fry - Completed Dish

Mushroom Tofu Stir Fry (蘑菇豆腐)


Published: June 13, 2020

Garlic Butternut Squash - Completed Dish

Garlic Butternut Squash (Winter Squash) (大蒜焗南瓜 Da Suan Ju Nan Gua)


Published: May 02, 2020

Stir-Fried Julienned Potatoes with Chili Pepper - Completed

Stir-Fried Julienned Potatoes with Chili Pepper


Published: April 11, 2020

Chinese Cucumber Salad - Completed Dish

Chinese Cucumber Salad


Published: April 03, 2020

Dry-Fried Green Beans - Finished

Dry-Fried Green Beans (干煸四季豆)


Published: February 01, 2020