Tuesday, July 20, 2010

Variations on Carrot Greens

Greens, greens, greens! For the third week in a row, I have baby carrots and abundant carrot greens in my CSA box. But what to do with them? It's getting a little too hot for the Tuscan Carrot Top Soup I posted a few weeks ago, so I've discovered a couple new and delicious carrot top recipes!

Carrot Top Pesto

My recipe is based on the Carrot Top and Toasted Walnut Pesto posted at ShowFood Chef, but modified to fit the contents of my CSA box.

1 bunch carrot greens, rinsed and chopped
1 large clove garlic
1 green onion chopped
1/2 cup walnuts
1/4 cup mixed herbs, chopped (oregano, sage, and basil are a good mix)
1/4 cup Allegheny Asiago-style cheese, grated
3/4 cup + 2 Tbsp. olive oil
salt and pepper to taste

Saute garlic, green onion, and carrot greens in 2 Tbsp. olive oil until greens are wilted (2-3 minutes). Allow to cool slightly. Add walnuts, herbs, cheese, and wilted greens mixture to blender with a little salt and pepper. Add 1/2 cup of olive oil. Blend until desired consistency is reached, adding remaining 1/4 of olive oil as necessary.

Serving suggestions:
Warm on toasted Italian bread
As a dip for raw veggies
Over pasta with chicken

Carrot and Beet Green Soup

I adapted this from the Chilled Lettuce Soup recipe I posted a few weeks ago. At this point in the summer, we're getting fewer salad greens, but still have plenty of carrot and beet greens to eat.

1 bunch carrot greens, rinsed and chopped
1 bunch baby carrots, peeled and chopped
1 bunch beet greens, rinsed and chopped
1 small beet, peeled and chopped
2 Tablespoons of olive oil
2 shallots, chopped
1/8 cup fresh herbs (I used mostly chives, but also a bit of thyme, basil, and parsely that I had on hand)
1/4 cup white wine
1/2 cup chicken stock
1 cup plain yogurt
1/2 cup milk
2-3 tablespoons water
Salt and pepper to taste

1. Boil carrots and beet until tender. Remove from water, set aside.
2. Blanche carrot and beet greens (in same water as beet and carrots) and set aside.
2. Heat olive oil in small skillet and saute shallots until translucent. Add half the herbs, a dash of salt and pepper, and the white wine. Simmer for 2 minutes then add the chicken stock and the rest of the herbs. Allow to cool slightly.
3. Combine in blender: lettuce, onion and herb mixture, carrots, beet, yogurt, and milk. Blend until desired consistency is reached. If you've been blending for awhile and the soup is still too thick try adding water one tablespoon at a time. You shouldn't need more than 3 tablespoons. Chill for at least 1 hour before serving. Optional: Top with a dollop of yogurt or sour cream and pepper at serving time.

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