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Lentil Salad with Carrot Greens
Friday, July 29th, 2011 08:43 am
[OMG, I can post! Stupid Russian DDoS attacks.]
I invented this a few weeks ago as a use for the greens from the carrots that my favorite foodie had picked up at the farmers' market -- it seemed a shame to throw them out. Carrot greens, as it turns out, have a fairly strong peppery taste and are better used as a flavoring herb than as a vegetable in their own right (think parsley rather than kale); in fact, they also contain alkaloids to which some people have a contact allergy, so if they're new to you, you might want to do a patch test before eating them, in all seriousness. But assuming your system will tolerate them, they're considered perfectly edible.
( Lentil Salad with Carrot Greens )
More actual entries (and comments) later, hooray.
I invented this a few weeks ago as a use for the greens from the carrots that my favorite foodie had picked up at the farmers' market -- it seemed a shame to throw them out. Carrot greens, as it turns out, have a fairly strong peppery taste and are better used as a flavoring herb than as a vegetable in their own right (think parsley rather than kale); in fact, they also contain alkaloids to which some people have a contact allergy, so if they're new to you, you might want to do a patch test before eating them, in all seriousness. But assuming your system will tolerate them, they're considered perfectly edible.
( Lentil Salad with Carrot Greens )
More actual entries (and comments) later, hooray.