Tag: carrot tops

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Bulgur Salad

Cajun French: le limon (lu lee-mon) – lemon

 

Remember our beautiful bouquet of carrot tops? We finally finished them off and it has been a great gastronomic adventure. The final dish is a bulgur salad using carrot tops. Most bulgur salads like Tabbouleh use parsley; carrot tops give a completely different flavor. The carrot tops need more liquid compared to using parsley. We have used this salad as a base for stuffed tomatoes, an addition to other salads, in an omelet, or as a side vegetable with meals.

Mais C’est Bon!

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Kumquats and Greens

Cajun French:  le fruit (lu frū-ee) – fruit

 

South Louisiana has wonderful citrus.  In fact, many yards have at least one fruit tree and winter is citrus time.  Our neighbor has a kumquat tree and he does not eat the fruit, so we are beneficiaries of his harvest.   This time of year we always search for new ways to incorporate kumquats with what is fresh at our farmers market.  Remember from a previous post that we have carrot tops that we want to use and some kohlrabi and radish greens.  Not knowing how it would turn out, we decided to cook the greens and throw in some kumquats.  Wow!  The greens had a most wonderful citrus flavor.

Mais C’est Bon!

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Carrot Top Green Eggs

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!! Continue reading “Carrot Top Green Eggs”

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