Cajun French: la carotte (la kar-ot) – carrot
Being Cajun we try to use all parts of vegetables. Our fresh carrots from the Red Stick Farmers Market came with a large top bouquet. What do you do with Carrot Tops? After some research, we decided to try carrot tops and eggs. Only using about ¼ of the bunch, we still have lots to be creative with. We used only the leaves not the bottom stem. When the tops are cut they smell like parsley. The cooked carrot tops had a firm texture and added lots of flavor to the eggs. We served our eggs and carrot tops with Papa Tom’s Grits and toast.
Mais C’est Bon!
Enjoy!!
Ingredients:
- ½ med onion, chopped
- 3 cloves garlic, chopped
- 4 cups carrot tops loosely packed
- 3 eggs, beaten
- Cajun seasoning
- Olive oil
- Salt
Coarsely chop carrot tops.
Beat eggs and season with Cajun seasoning.
Heat 1 Tbl olive oil in cast iron skillet to medium.
Sauté onion until tender. Add pinch of salt.
Add garlic and sauté until tender, about 1 minute.
Add carrot tops and sauté until wilted. Add pinch of salt.
Add more olive oil if necessary and heat.
Add eggs and cook to your liking.
Plate and enjoy!
I have a whole bunch of these in our fridge. Got fresh carrots at a farmers market last week and was wondering what to do with the tops. I almost tossed ’em, but now I have a great recipe to try out. Thank you!
Thanks for the comment. I am getting ready to post a cracked wheat salad made with carrot tops, if you have enough give that one a try also.