Instead of tossing the greens from your carrots, make this peppery topping instead, suggests sharer Heather Savelle. Spoon it over grilled carrots, cheese ravioli, or pasta, spread it on bread, or serve as a dip for fresh veggies for dipping.
1 cup finely chopped carrot greens
2 tsp dried oregano, of 4 tsp fresh
¼ tsp cumin
1 tsp paprika
½ tsp crushed pepper flakes
1 garlic clove, minced
1 tsp salt
A few grinds of pepper
¼ cup white wine vinegar
¼ cup olive oil
- Wash and dry the carrot greens well.
- Finely chop the greens and mix with dried spices and minced garlic.
- Stir in vinegar and oil.