Carrot Tops Question who doesn't like them?

[Guest guest]

I've tried all greens and I like every last one but these. Man they

suck, so bitter. I just can't acquire a taste for them. Maybe tossing

them into juice with other veggies might help.

 

Brad

[Guest guest]

I'm not fond of them either.

 

Zena

 

, " surfboard_bedboard "

<surfboard_bedboard wrote:

>

> I've tried all greens and I like every last one but these. Man they

> suck, so bitter. I just can't acquire a taste for them. Maybe

tossing

> them into juice with other veggies might help.

>

> Brad

>

[Guest guest]

Here's a recipe from my all-time favorite Japanese vegetarian cookbook

(shojin-ryori, which uses no animal products, no garlic, no onion].

These yield YUMMY carrot tops.

 

RECIPE: CARROT GREENS WITH SESAME DRESSING

(Ninjin no Ha no Gama Ae)

 

This is really pretty basic everyday fare, but today carrot greens

have become so rare (carrots are sold without greens in Tokyo) and are

so little appreciated as a food that this simple disyh haas been

elevated to guest food and the Sanko-In [buddhist nunnery]. The harsh

flavor of the greens is eliminated by soaking, and the greens must we

well chopped. A few flat slivers of boiled carrot make this very

attractive.

 

Serves 4.

 

1/3 lb (150 grams) carrot greens, washed and long stems removed

 

SESAME DRESSING

3 tablespoons white sesame seeds, toasted and ground*

2 teaspoons soy sauce (Kikkoman or other brewed soy sauce)

1 tablespoon sake

pinch of sugar

a few boiled carrot slivers

 

METHOD:

1. Place carrot greens in ample lightly salted boiling water and

parboild 2 minutes. Plunge into cold water, drain and gently squeeze

out moisture.

 

2. [The following step is NOT NEEDED if you used fresh young carrot tops]

[Place parboled greens in ample water in a bowl and let stand 8 hours

or overhight, changing water 2-3 times to eliminate bitter and harsh

flavor.]

 

3. Gently squeeze moisture from greens, place on cutting board and cut

into 1/2-inch (1 1/2 cm) lengths, then turn 90 degrees and cut again.

 

4. Combine the ground sesame, soy sauce, sake and sugar. Add chopped

carrot greens and toss until well coated with dressing.

 

Serve at room temperature in small portions in individual dishes or

family style in one bowl. Carnish with carrot slivers. Best eaten

immediately, but keeps 1 week refrigerated.

 

Yoneda, Soei, GOOD FOOD FROM A JAPANESE TEMPLE. Kodansha, NY/Tokyo

1982. [Re-issued in the 1990's as " The Heart of Zen Cuisine " ]

 

http://www.amazon.com/Heart-Zen-Cuisine-Tradition-Vegetarian/dp/087011848X

 

MY NOTES: I have " cheated " on the sesame seeds by using a tablespoon

of tahini, but it is much harder to make a dressing with the

proportions given, because the tahini tends to thicken.

 

Hope this is useful.

Seabird