Carrot Tops

Last week I had my first taste of carrot tops, which were pretty good btw. The very next morning I opened FB and the first thing I saw was a blog post about...eating carrot tops.

Odd coincidence but in a good way.

From Gilt Taste...

[A]s much as we love carrots, we realized one day that most of our carrot tops end up in the trash. It turns out they're nutritious—a good source of potassium, chlorophyll, and vitamin K. But more importantly, there is wonderful flavor in those carrot tops—a sophisticated, earthy character with a hint of bitterness and herbal notes from the abundant chlorophyll. (Admittedly, they can be tough. But just use the leafy fronds, not the thicker stems, and chopping the greens helps.)

Like their cousin parsley, carrot greens are a brightening, refreshing accent to other foods. Here are some ideas to help spark your own imagination...