Tradisionele resepte

Baba wortelkruidjies met groen uie en muntdip

Baba wortelkruidjies met groen uie en muntdip

Bestanddele

  • 1/3 koppie gekapte vars kruisement
  • 1 teelepel witwynasyn
  • 1 1 1/4 pond akker muurbal
  • 1 pakkie geskilde baba wortels

Resepvoorbereiding

  • Meng die eerste 5 bestanddele in die verwerker tot glad. Geur die dip na smaak met sout en peper. Bedek en verkoel ten minste 1 uur en tot 1 dag.

  • Sny 1/2 duim van die onderkant van die akkerpampoentjie om 'n plat oppervlak te maak. Sny met 'n klein mes om die steel bo-op en maak 'n opening van 4 duim; gooi bo af. Skep sade uit. Plaas op opdienbord. Giet 'n bietjie dip. Plaas wortels op skottel rondom akkerpampoentjie. Bedien, vul die akkerpampoentjie weer met dip as dit nodig is.

Resep deur Mary Corpening Barber, Sara Corpening Whiteford, afdeling Resensies

Afstand Dieet Resepte


4 groot ferm tamaties
1/2 medium rooi ui, fyngekap
2 eetlepels vars koljander, gekap
1 vars groen rissie (die vet -hurk -verskeidenheid wat nie te vurig is nie)
Sap van 1 suurlemoen
Sout en varsgemaalde swartpeper

Plaas die tamaties in 'n bak, bedek met kookwater en laat staan ​​vir 1 minuut. Plaas die tamaties vir 1 minuut in 'n ander bak koue water. Dreineer dit en trek van hulle af. Sny nou elke tamatie middeldeur en hou die gesnyde kant na onder, druk saggies totdat die sade uitkom.
Sny die tamaties met 'n skerp mes in blokkies van ongeveer 5 mm in 'n opdienbak. Verwyder dan die rissie, sny dit in twee, verwyder die sade en sny die vleis baie fyn voordat dit by die tamaties gevoeg word. Voeg die gekapte ui, koljander en lemmetjiesap by en geur met sout en peper. Meng alles deeglik, bedek dit en laat dit ongeveer 'n uur aan die een kant voor dit bedien word.


Wat om voor te sit met dip

Alhoewel skyfies 'n klassieke dipbegeleiding is, is daar 'n wye verskeidenheid moontlikhede. Hier is 'n paar idees:

  • Koekies (hierdie tuisgemaakte pitabroodjies is 'n maklike goedkoop opsie, sowel as die parmesaandeeg)
  • Mielieskyfies
  • Brood en croutons. Gebakte Turkse brood en ciabatta en stokbrood is alles spaarsamige opsies. Bak dit in die oond, geborsel met 'n bietjie olyfolie vir croutons.
  • Crudites. Sny wortel, seldery, paprika, komkommer, sneeu -ertjies, radyse, rou groenbone, kersietamaties.
  • Tuisgemaakte groenteskyfies

En natuurlik kan u 'n dip as deel van 'n groter skinkbord bedien.


Seldery resepte

Meer as net 'n crudité vir doop, kan veelsydige seldery gesmoor word, gebruik word om souse geur te gee of in slaaie te skeer. Laat u geïnspireer deur ons maklike bedieningsvoorstelle.

Seldery sop

Kook 'n bondel vars selderysop met 'n lae-kalorie-inhoud vir 'n gesonde en heerlike groente-middagete of aandete. Bedien met stukke korsbrood

Romerige selderiegratin

Laat seldery die middelpunt neem van hierdie heerlike bykos. Die wyn en aftreksel maak 'n intense sous, terwyl die neutagtige broodkrummels 'n aangename knars gee

Een-pot beesvleis & gesnyde seldery

Hierdie pragtige beesvleisbroodgereg is gebaseer op die Toskaanse braise-beesvleis in Barolo-wyn, maar u kan enige volronde rooi gebruik wat by u begroting pas

Seldery sap

Maak hierdie eenvoudige selderysap u eie deur groen rissie by te voeg vir 'n bietjie hitte, borrie of 'n bietjie esdoringstroop om te versoet, as u wil

Gemarineerde makreel met groen olywe & selderydressing

Makriel is ongetwyfeld 'n Britse superkos, maar dit kan jou kombuis vol skerp geure laat. U kan dit vermy deur liggies te piekel in plaas daarvan om dit te kook, soos in hierdie vars resep


Geroosterde knoffel + Pampoen Hummus

Pampoen + hummus kombineer om hierdie sensasie-herfs-geïnspireerde dip te maak wat beslis opgegooi sal word. Dit is glad en romerig, en dit is vol geure van geroosterde knoffel, roosmaryn, pampoen en esdoringstroop. Dit is die perfekte balans tussen soet en hartig, en die beste deel is dat dit slegs 8 bestanddele gebruik!


Vir die avokado, fetakaas en knoffeldip: begin met die halvering van die avokado en verwyder die klip.

Skraap dan al die vleis, insluitend die groenste deel langs die vel, in 'n verwerker saam met die oorblywende bestanddele. Roer nou die hele stuk totdat dit amper glad is - dit is lekker om 'n bietjie tekstuur te laat. Haal uit in 'n bak, proe om die geurmiddels te kontroleer, bedek die oppervlak met kleefplastiek en laat eenkant, maar moenie dit te ver van vooraf maak nie, anders verkleur dit. Om die vars suurlemoen, suurroom en amandeldip te maak: meng al die bestanddele in 'n bak en geur dit na smaak. Dit word ook uitstekend op sy eie bedien met warm aspersies as 'n eerste gang.

Om die wortel, koljander en fromage frais te laat dip: eerstens, droog die koriander en komynsaad in 'n klein pan oor medium hitte vir ongeveer 45-60 sekondes. Druk dit dan fyn met 'n stamper en vysel. Meng nou al die bestanddele in 'n bak, geur en bedek met kleefplastiek. Laat staan ​​vir 15 minute voor opdiening sodat die geure kan ontwikkel. Om die crudités bymekaar te maak, sny die seldery en komkommer eenvoudig in knuppels. Rangskik dan in bakkies saam met die ander groente en sit voor saam met die dips


'N Klassieke St Patrick's Day -fees behels corned beef en kool en mdash, en miskien 'n bietjie bier en mdash, maar daar is ook baie ander heerlike resepte wat op 17 Maart geëet kan word. Of u gesin al generasies lank die vakansie vier of u net 'n verskoning het om vriende te onthaal, 'n viering van St. Patrick is altyd 'n goeie idee, en elke goeie partytjie het ewe goeie kos nodig. Hierdie versameling resepte bevat 'n wye verskeidenheid klassieke geregte vir u feeste op St. Patrick's Day, plus nog 'n paar onverwagte opsies, soos die Stout Shandy wat hier op die foto verskyn.

As u op soek is na 'n egte Ierse maaltyd, sal u miskien verbaas wees om te hoor dat corned beef eintlik die minste gewilde keuse is vir 'n St. Patrick's Day -maaltyd in Ierland. Volgens 'n historiese verslag van Smithsonian Tydskrif, vark en spek was baie gewilder (en goedkoper) in Ierland tot in die laat 18de eeu, toe Engelse boere die land oorstroom het met beeste en 'n nuutgemaakte smaak vir beesvleis. Beesvleis het sedertdien 'n belangrike rol in die St. Patrick's Day -resepte geword, met alles van Irish Stew tot koringvleis wat hul plek op vakansietafels verdien. Ons het selfs 'n resep vir Instant Pot Corned Beef, wat perfek is vir diegene wat vinniger van hul Ierse fees hou.

Of u nou kies om op 'n stewige hoofgereg te fokus of 'n klomp voorgeregte te bedien, ons lei u deur die beste resepte vir St Patrick's Day. Vooruit, 25 van ons beste resepte vir die vakansie, insluitend alles van 'n lekker draai op klassieke Ierse koeldrankbrood tot lekker, onverwagte St. Patrick's Day -cocktails. En omdat ons weet dat geen fees volmaak is sonder 'n lekkerny nie, het ons ook 'n handjievol van ons heel beste St. Patrick's -nageregte ingesluit.


Baba wortelkruidjies met groen uie en muntdip - resepte

Ek het die ander aand gekyk hoe Jamie Oliver 'n Green Goddess Dressing op sy show 15 Minute Meals opsweep. Gemaak met avokado, vars kruie en jogurt om 'n Mexikaanse tortillaslaai aan te trek. Een konsep waarmee ek 'n bietjie gesukkel het tydens die 5-2 Challenge, was om vet te sny om interessante en heerlike lae-kalorie souse en dressings te produseer. Soms wil ek iets meer ingrypend as 'n bietjie suurlemoen of 'n bietjie balsamiese asyn. Ek is gelukkig om te vas, maar ek wil hê dat my skamele 500 kalorieë per dag nie net gesond en konfytvol met voedingstowwe is nie, maar ook lekker om op te laai. Dit is die enigste manier waarop ek seker kan wees dat ek by hierdie eetplan sal hou die lang termyn.

Ek het nog nooit Green Goddess Dressing geëet nie, maar dit het heerlik gelyk en ek kon aan 'n hele paar maniere dink waarop ek dit in my 5-2 eetplan kon inkorporeer. As 'n aantrek. Duidelik. As 'n dip met rou groente -kruis. As 'n salsa by vleis, hoender of seekos. Op feesdae kon ek my voorstel dat ek dit as 'n smeer in hamburgers of steak toebroodjies kan gebruik. Die lys is regtig eindeloos.

Eerste hawe? 'N Bietjie geskiedenisles oor hierdie interessante aantrek. Dit lyk asof dit in 1923 geskep is deur Phillip Roemer, uitvoerende sjef van die Palace Hotel, vir 'n banket ter ere van die akteur George Arliss, wat destyds gespeel het in 'n gewilde toneelstuk deur William Archer met die titel The Green Goddess. Die oorspronklike resep vir Green Goddess Dressing bestaan ​​nog steeds in die annale van die Palace Hotel in San Francisco. Sedert die dressing geskep is, het die Green Goddess Salad 'n permanente item op die spyskaart in die hotel geword. Die moderne interpretasie daarvan is The Garden Court Crab Salad. Met groot hoeveelhede krap, gemengde babagroen, vars plaaslik verboude Kaliforniese groente. Word aangebied met 'n keuse van verbande, insluitend die Groene Godin. Beslis 'n gereg wat ek self sou wou proe wanneer ek volgende keer in San Francisco is.

Die oorspronklike groen godin -aantrek

1 c. mayonnaise
1/2 c. suurroom
1/4 c. elke grasuie of ui -uie en pietersielie, fyngekap
1 eetlepel suurlemoensap
1 eetlepel witwynasyn
3 ansjovisfilette, fyngekap
Sout en peper na smaak

Roer al die bestanddele saam in 'n klein bak tot goed gemeng. Proe en pas die geurmiddels aan. Gebruik onmiddellik of bedek en verkoel.

Dit is duidelik dat die insluiting van mayonnaise en suurroom, hoewel dit ongetwyfeld heerlik is, dit net nie op 'n vinnige dag sal doen nie. So saam met Jamie vir my inspirasie, hier is 'n vinnige, vriendelike weergawe van Green Goddess Dressing. Gemaak met avokado en Griekse yoghurt. Ansjovis opsioneel. Dit is werklik heerlik. Met 'n kalorie telling van slegs 22 kalorieë per eetlepel, sal ek dit op my slaaie gooi. Of miskien stukkies wortel en komkommer daarin dompel om enige erge middaghongerpyne te voorkom. Soms is daar niks anders as om 'n gewilde resep aan te pas by die brief nie. Alhoewel ek nog nie die geleentheid gehad het om die oorspronklike Green Goddess -resep te maak nie, is ek van plan om dit eendag binnekort te doen.

Groen godin aantrek met avokado en Griekse yoghurt.

Maak 1 koppie wat gelyk is aan 16 eetlepels dressing
351 kalorieë per koppie / 22 kalorieë per eetlepel

1/2 koppie Griekse jogurt (65 kalorieë)
1 klein ryp Shepard -avokado, ontpit en geskil (250 kalorieë)
2 handvol vars sagte kruie, kies uit pietersielie, koljander, dragon basiliekruid en kruisement (4 kalorieë)
2 fyngekapte lang groen sprietuie (10 kalorieë)
1 knoffelhuisie (4 kalorieë)
2 ansjovis (opsioneel) (16 kalorieë)
Fyn gerasperde skil en sap van 1 vars suurlemoensap (2 kalorieë)
Seesout en vars gemaalde peper

Meng al die bestanddele in die bak van 'n voedselverwerker of blender. Verwerk totdat die kruie fyn gekap is en al die bestanddele tot 'n gladde sous gekombineer is. Bêre 2-3 dae in die yskas in 'n lugdigte houer.


Hoe om 'n wonderlike groenteskottel bymekaar te maak

'N Goeie groenteskottel is 'n basis van elke buffet wat op vingers gebaseer is, maar hoe gereeld hou jy 'n afstudeerpartytjie of 'n konsertontvangs om dieselfde ou, ou, uitgedroogde, uitgedroogde wortelstokkies, selderystokkies, komkommers te vind , en as jy gelukkig is, strooi soetrissie almal lusteloos om 'n bad Ranch-dressing wat in die winkel gekoop is?

Geen wonder niemand eet graag groente nie. Stel jou eerder voor, as jy wil, 'n wêreld waarin groenteskottels eintlik gemaak is van vars, seisoenale groente. Fris pienk radyse wat deur Elysiese velde baljaar met heldergroen stingels vars aspersies. Bitter aartappels maak vrolik met soet, ryp ryp kersietamaties onder die waaksaam maar welwillend oë van 'n baba-courgette. Slaaiblaarblaarblare laat hul remmings vaar, sê "f*ck it", en duik eers onder in die tuisgemaakte dip, maer dompel saam met die sagte jong erfstukke wat inderdaad besig was om baie stoute dinge te doen.

Dit is nou die tyd om u wortel-en-selderybord op te gradeer tot 'n ware orgie van hedonistiese plantaardige lekkernye. Dit alles kan joune wees. Al wat nodig is, is 'n reis na 'n goeie groentemark, en net 'n bietjie moeite.

Wenk #1: Kom in die regte denkraamwerk.

Stop dink aan groenteskottels as die standaard tafel-ruimte-taker-boonste en begin dink ek aan hulle as die middelpunt van 'n lentetafel of somertafel. As u hulle eers ernstig begin opneem, sal hulle u miskien ook ernstig neem.

Wenk #2: Moenie 'n inkopielys maak nie.

Dit is hartseer, maar waar: lente- en somerprodukte is kortstondige diere. Die aspersies wat twee dae gelede perfek soet en skerp was, kan verlep en houtagtig wees teen die tyd dat u na die mark kom. Die beste manier om 'n groenteskottel te koop, is om 'n sekere hoeveelheid groente in gedagte te hou, byvoorbeeld agt tot 'n kwart pond per gas. koop wat die beste lyk. Gebruik u neus en u oë om u deur die produksie -afdeling te lei (of beter nog, die plaasplaas of boeremark). Met min uitsondering, is daar geen lente- of somergroente nie sal nie werk op 'n groenteskottel, mits jy dit reg behandel. Ons kom binne 'n oomblik daarby.

Wenk #3: Kan u nie 'n besluit neem nie? Dan moet Don '.

Die wit aspersies lyk so vars en skerp, maar so ook die baba-courgette, en sjoe-wat van die styfbloeide baba, doelbewus artisjokke? Of hey, die sappige paaseierradyse, hoe gaan dit met hulle? Die goeie nuus is dit jy hoef nie tussen die een of die ander te besluit nie. Die sekerste manier om seker te maak dat u groenteskottel onvergeetlik is, is om soveel moontlik dinge daarop te sit.

Wys die oorvloed van die seisoen. Kies soveel verskillende kleure, teksture en vorms as wat u kan.

Wenk #4: Gaan inkopies doen die eerste dag (of vroeër, die vorige dag).

Alle groente verloor kwaliteit met verloop van tyd. Vir die opvallendste groenteskottel, moet u seker maak dat u groente heeltemal vars is deur dit die oggend te koop waarop u dit wil bedien. Hier is 'n paar wenke as u dit oornag moet stoor:

  • Wortelgroente soos wortels, raap, radyse, venkel en dies meer, moet in 'n losgemaakte plastieksak in die groenteskyf gebêre word. As daar groente is wat u wil gebruik, draai dit in 'n klam papierhanddoek en plaas 'n plastieksak los daaroor.
  • Groen groente soos aspersies, ertjies, courgette, broccoli, ensovoorts, moet in 'n klam papierhanddoek in 'n plastieksak in die groenteskyf gestoor word.
  • Blaarslaai en ander blaargroentes soos endive, radicchio of baby romaine/klein juweel moet in klam papierhanddoeke in 'n plastieksak toegedraai word en so lank as moontlik op die wortel gelaat word. Moenie blaarblare skei tot net voor opdiening nie.
  • Tamaties moet by kamertemperatuur gestoor word. Moet nooit 'n vars tamatie in die yskas sit nie, aangesien dit die tekstuur negatief beïnvloed.

Wenk #5: Maak 'n goeie sous

Dit moet sonder om te sê, maar hoeveel keer het jy 'n crudité-skottel gesien wat pragtig voorberei en neergelê is, net om 'n fles somber, slordige, kunsmatige geurige doop-uit-'n-blikkie in die middel van die smeer te vind?

Moet dit net nie doen nie! Jy doen moeite om wonderlike groente te kry, hulle verdien 'n goeie duik!

My gunsteling is die klassieke Green Goddess Dressing, 'n dip met mayonnaise en kruie, gegeur met ansjovis, wat die gewildste dressing in die Weste was totdat Ranch dit oorgeneem het. Jy sê jy soos Ranch? OK, ons kan u ook op die gebied help. Hier is ons resep.

Is Blue Cheese jou ding? (Dit is my ding, baie gereeld), as dit so is, moet hierdie drie-minute, vyf-bestanddeel Blue Cheese Dressing die truuk doen. Aartappelskyfies is nie die enigste ding wat goed pas by Real French Onion Dip nie, alhoewel ek seker is dat gaste jou nie sou doodmaak as jy 'n bietjie skyfies by jou groenteskottel voeg nie.

Nog 'n dipstof van vyf bestanddele wat 'n Griekse wending kry, is ons Tyrokafteri, gemaak met geklopte feta en paprika. Selfs 'n klassieke garlicky aïoli is die perfekte dipper vir vars lentegroente.

Wenk #6: Styl!

U kan 'n paar verskillende roetes volg deur u bord op te lê. Soms is ek lus kompartementeer volgens kleur, om my groente te rangskik soos ek kryte terug in 'n boks Crayolas sou plaas, wat 'n eweredige spektrum van die een kant na die ander skep (ja, ek is mal daaroor om kryte en merkers in die regte volgorde terug te plaas). Dit kan veral opvallend wees as u 'n groot verskeidenheid groente in verskillende skakerings het en 'n sterk spektrum kan skep, van die rooi tamaties tot die pienk radyse, die helder oranje wortels, die geel andyves tot die groen broccoli. die pad na die pers aspersies of radicchio.

Dit gesê, meer gereeld dan nie deesdae verkies ek die "oorvloedige kornoesie" benadering. Dit wil sê, plak alles moontlik op die bord, met 'n bietjie omsigtigheid om seker te maak dat die kleure uitmekaar is en dat al die groente die beste kant toon.

Beide hierdie benaderings werk beter as die gedroogde-wortel-in-'n-plastiek-skulp metode.

My 18 gunsteling groenteskottelgroente en hoe om dit voor te berei

Ek kan nooit deur elke moontlike groente kom wat u op 'n crudité -skottel kan sit nie, maar dit is diegene wat u waarskynlik sal vind, asook wenke oor die beste manier om dit voor te berei. Die sleutel is om te onthou dat mense met hul hande gaan eet, sodat groente afhaalbaar en vormbaar is.

  • Artisjokke moet geskil en na die hart gesny word, verwyder word en laat prut of stoom tot sag. Baba artisjokke kan heel gelaat word met net die puntige punte van die blare wat verwyder word, prut of gestoom word tot sag.
  • Aspersies van alle verskillende kleure kan rou en ongeskil bedien word as dit baie skraal is. Dikker stingels moet van die boonste twee duim en onder afgeskil word, dan kortliks in kokende soutwater geblansueer word en in yswater geskok word terwyl dit nog sag is.
  • Baba romaine, klein juweel en ander skerp klein letuces moet in afsonderlike blare geskei word so na as moontlik by die bedieningstyd, versigtig in koue water gewas word en in 'n slaaisnyer droog gespin word.
  • Paprika's moet 'n ontstamde kern kry en dan in repe gesny word.
  • Broccoli en blomkool moet eers in bytgrootte blommetjies geskei word, en dan, afhangende van die sagtheid daarvan, rou, of meer waarskynlik, slegs 'n oomblik in kokende gesoute water geblans, in yswater geskok word en in 'n slaaisnyer droog gedraai word.
  • Broccoli rabe en broccolini moet net 'n oomblik in kokende gesoute water geblansjeer word, in yswater geskok word en in 'n slaaibak droog gedraai word.
  • Wortels en pastinaak sal baie volgens grootte wees. Wortels in groot grootte kan in stokkies gesny word en rou bedien word (bêre dit in koue water om dit klam te hou), terwyl pastinaak in prutwater geblansjeer moet word tot net sag. Baba -wortels moet geskil word terwyl die stingelkant aan is (maak seker dat die vuil stukkies rondom hulle kom wanneer hulle skil word - dit is soos die vuil onder jou naels), en kan dan rou of gesmoor bedien word totdat dit net sag is in soutwater.
  • Seldery kan eenvoudig in stokkies gesny word en bedien word. Vir fyner platters moet seldery geskil word om lang, draadagtige, veselagtige drade te verwyder. Berg seldery in yswater.
  • Kersie- of druiwetamaties bedien moet word soos dit is. Hou hulle op die wingerdstok indien moontlik vir 'n mooier aanbieding.
  • Komkommer moet geskil word, in die lengte in die helfte gesny word, die sade met 'n lepel verwyder word en dan in stokkies in die lengte gesny word.
  • Endive en verwante bitter setperke soos radicchio moet soos klein blaarslaai behandel word: skei in individuele blare so na as moontlik by die bedieningstyd, was versigtig in koue water en draai droog in 'n slaaibak
  • Vinkel Die sentrale kern en groen stingels moet verwyder word, en die wit bol word in dun skywe gesny.
  • Vioolkoppe moet liggies gesny word van ontvoude blare of bruin stukkies, en dan ongeveer 30 sekondes in kokende soutwater geblansjeer word en in yswater geskok word.
  • Groenbone kan heeltemal rou bedien word as dit baie skraal en sag is. Dikker groenbone (of wasbone) moet kortliks in kokende gesoute water geblansjeer word en in yswater geskok word.
  • Jicama kan in stokkies gesny word en in 'n klam papierhanddoek gebêre word totdat dit bedien word.
  • Radyse kan eenvoudig geskrop word en bedien word met 'n paar blare wat nog as 'n handvatsel geheg is. Ek hou veral van die soet, sagte, pittige klein Franse ontbytradyse. As u gewone radyse ekstra groot is, kan dit in die helfte of in kwarte verdeel word.
  • Snap ertjies en sneeu ertjies As hulle snare verwyder word, kan dit heeltemal rou bedien word, of baie kort geblansjeer in gesoute kookwater en in 'n ysbad geskok word.
  • Courgette of somerpampoen moet maar in stokkies wees, dan word dit kortliks in gesoute kookwater geblansjeer en in 'n ysbad geskok. As u baba -pampoentjies kan vind, sorg dit vir baie lekker toevoegings. Hulle het 'n crunchier tekstuur en 'n meer intense geur as hul groter eweknieë, en dit is makliker om dit te blancheer, aangesien dit oral deur die vel beskerm word.

Wat is jou gunsteling groente en dips om te vermaak?


Veiligheid en gebruik vir wortelblare

LET WEL: die Wortelmuseum beveel nie selfdiagnose of selfmedikasie aan nie. Die inligting op hierdie webwerf is nie bevestig of dit korrek is nie. Sommige van die inligting hierin is hoorsê en is moontlik nie korrek nie. Gebruik die inligting van hierdie bladsy slegs op eie risiko! Raadpleeg 'n dokter as u twyfel.
Let wel: As u diabetes het, word dit aanbeveel dat u dit lees voordat u wortels eet. Praat met u dokter of gesondheidsorgverskaffer oor vitamien A-ryk karotenoïede as u diabetes het of die risiko loop om die toestand te ontwikkel

Belangrike nota - die veiligheid van wortelblare. Daar is 'n paar berigte van mense wat 'n nadelige reaksie op die verbruik van wortelblare het - dit kan te wyte wees aan 'n verskeidenheid omstandighede en veranderlikes - die individuele metabolisme, die wortels self en veranderlikes (soos organies of nie). As u hierdie saak ondersoek, vind u baie mense margumente aan beide kante, en dit word aanbeveel dat u u eie navorsing doen oor die veiligheid daarvan. Raadpleeg u eie gesondheidswerker as u twyfel. Sover die Carrot Museum weet, het geen regeringsagentskap die verbruik daarvan verbied of waarskuwings uitgereik nie.

Baie mense, en veral die media, glo dat wortelblare giftig en moontlik dodelik is, maar dit is eintlik nie waar nie.

Trouens, hulle is eetbaar en vol vitamiene en minerale. Daar is 'n volgehoue ​​oortuiging dat die alkaloïede in wortelblare hulle effens gevaarlik maak vir verbruik, maar dit is nie waar nie, aangesien alkaloïede 'n stof is wat byna by elke blaargroente voorkom.

Wortelblare is ondanks hul hoë voedingswaarde die klas wat die meeste onderbenut word. As ons oor wortels dink, is ons geneig om net die kleurvolle wortels van sy verskillende variëteite te onthou.

Die veeragtige groen blare beslaan byna die helfte van die gewig van die wortel, maar bereik selde die markte of ons borde. Hulle word dikwels na die oes weggegooi om die wortels se rakleeftyd te verbeter, en word bloot as diere- en pluimveevoer gebruik. Maar hulle het die potensiaal om die voedselverskeidenheid vir mense te verhoog, om nie te praat van hul groot voedingswaarde nie.

Wortelblare, net soos die wortels, is ryk aan vitamien A. Koolhidrate en proteïene is onderskeidelik 60 persent en 20 persent van die droë gewig van die blare, volgens 'n studie wat in die Journal of Food and Dairy Sciences in April 2011 gepubliseer is. Die blare bevat kalium wat bloeddruk verlaag, metabolisme ondersteun en osteoporose voorkom. (Goneim, & amp A., Gehan & amp Ibrahim, & amp Y., Faten & amp Elshehawy, Shady & amp Sh.M. (2011). Wortelblare: antioksidatiewe en voedingswaardes .. J. van Food & amp Dairy Sciences, Mansoura Univ. . 2.)

Worteltoppe bevat ook kalsium, fosfor, yster en sink. Aangesien dit ryk is aan natuurlike antioksidante, word wortelgroen uittreksels dikwels by kommersiële voedselprodukte gevoeg. Dit is geen wonder dat liefhebbers van gesondheidsvoedsel en voedselboere dit in kruietee, sop en slaaie gebruik nie.

Hierdie gewilde mite van oneetbare wortelblare word voortgesit deur voortdurende hoorsê en persoonlike staaltjies, maar min wetenskaplike studie om dit te bewys of te weerlê. Dit is 'n kwessie van debat vir baie jare en dit lyk asof die omstredenheid en misleiding voortduur. Alhoewel dit waar is, bevat wortelblare alkaloïede en nitrate waarvoor sommige mense sensitief kan wees, maar dit is nie inherent giftig vir die meeste van ons nie, tensy ons dit by die kruiwa vol eet. Die hoofrede dat daar teenstrydige berigte is, is dat daar giftige voorkoms is wat gereeld as Wilde Wortel beskou word. Maak kennis met al die kenmerke van hierdie wonderlike eetbare eetgoed voordat u dit geniet. Ek kan slegs verwys na die wetenskaplike verslae aan die einde van hierdie bladsy. Ek glo dat die probleem ontstaan ​​het omdat die blare alkaloïede bevat, 'n groep organiese verbindings wat sulke nare gifstowwe soos strychnine, kokaïen en kafeïen bevat.

Wortelblare het 'n ligte bitter, aardse geur wat aan die wortel herinner met 'n pittige nasmaak, soortgelyk aan mosterdblare. H umans is geneig om bitterheid te verbind met toksisiteit, maar dit blyk dat hierdie groente eetbaar is en nie 'n bedreiging vir die gesondheid inhou nie. As gevolg van hul ligte bitterheid, word hulle egter selde oorweeg vir verbruik.

Hier is meer inligting van die goed bewaarde blog - is wortelgroente giftig? Dodelik? Eetbaar? Baie boere is van mening dat die setperke uiteindelik nie verbruik sal word nie en kan dus plaagdoderspuitmiddels op hulle toedien.

Ja jy kan! In die wortelfamilie - Apiaceae (& quotumbellifers & quot) - is die bekende plante: angelica, anys, arracacha, asafoetida, karwij, wortel, seldery, Centella asiatica, kervel, cicely, koljander (insluitend koriander), komyn, dille, venkel hemlock, lovage, Queen Anne se kant, pietersielie, pastinaak, seestok en die nou uitgestorwe silphium. Sommige van hierdie familie is giftig, maar nie wortel nie!

Worteltoppe is eetbaar en is hoogs voedsaam, ryk aan proteïene, minerale en vitamiene. Dit bevat ses keer die vitamien C van die wortel en is 'n uitstekende bron van kalium en kalsium. Die bokant van die wortels is vol kalium, wat dit bitter kan maak, so die gebruik daarvan in voedsel is beperk, maar daar is 'n paar idees en resepte hieronder. Die blare het wel antiseptiese eienskappe en kan versap word en as mondspoelmiddel gebruik word.

Die blare van die wortel (Daucus carota L.) word meer dikwels vermors. Wortelblare is baie ryk aan beide voedingstowwe soos vitamien C,#946-karoteen, vesels en verskeie minerale soos Na, P, K, Ca, Mg, Mn, Zn en Fe. Hulle het 'n aangename smaak en eienskappe wat geskik is vir verwerking. Hulle kan as 'n rou basis gebruik word vir die bereiding van verskeie voedsel. Die gebruik van die byprodukte van die groentebedryf het tegnologiese lewensvatbaarheid gebied, en dit is gebruik vir die formulering van roomsop gemaak van ontwaterde groentestingels.

Hierdie verslag van 2011 het tot die gevolgtrekking gekom dat (1) wortelblare 'n hoë proteïen-, koolhidraat- en kaliuminhoud het. Dit kan dus in verskillende bakkeryprodukte, soos koeke, gebruik word. (2) Byvoeging van 0,10% asetoon -wortel -uittreksel as 'n natuurlike antioksidant gelyk aan die werking van 200 ppm TBHQ as 'n kunsmatige antioksidant om oksidatiewe galstery te vertraag tot 45 dae by 63 ° C . (Goneim, & amp A., Gehan & amp Ibrahim, & amp Y., Faten & amp Elshehawy, Shady & amp Sh.M. (2011). Wortelblare: antioksidatiewe en voedingswaardes .. J. van Food & amp Dairy Sciences, Mansoura Univ. 2.) Tabel uit hierdie verslag-

Enkele duidelike voordele vir die menslike liggaam:

Worteltoppe het 'n hoë chlorofilinhoud wat die vel kan genees en die liggaam van gifstowwe kan bevry.

Dit bevat baie kalium en help om u bloeddrukvlakke onder beheer te hou.

Dit het ontgiftende effekte en is uitstekend vir u niere.

Hulle is ook ryk aan vitamien K. Vitamien K is verantwoordelik vir bloedstolling en die regulering van kalsiumvlakke in die bloed.

Daar word erken dat daar mense is wat siek word as hulle wortelblare eet.

Dit is heeltemal moontlik, maar dit is ook moontlik dat hierdie mense allergies of onverdraagsaam teenoor wortelblare is. Daar is 'n belangrike onderskeid tussen voedselallergie en voedselintoleransie. Worteltoppe is vol vitamiene en minerale. Daar is 'n volgehoue ​​oortuiging dat die alkaloïede in wortelblare hulle effens gevaarlik maak vir verbruik, maar dit is nie waar nie, aangesien alkaloïede 'n stof is wat byna by elke blaargroente voorkom.

Voedselallergie veroorsaak 'n immuunstelselreaksie op 'n spesifieke voedselproteïen, die immuunstelsel oorreageer en interpreteer die voedsel as skadelik, wat jeuk, swelling, asemhalingsprobleme en selfs die dood in uiterste gevalle kan veroorsaak. (lees meer oor wortelallergie hier)

Voedsel onverdraagsaamheid kom voor wanneer die liggaam nie 'n ensiem het om 'n spesifieke voedsel te verwerk nie, wat onaangename simptome veroorsaak, soos naarheid, krampe in die buik of refluks, dit is nie 'n reaksie van die immuunstelsel nie en is nie lewensgevaarlik nie. 'N Ander reaksie met soortgelyke simptome is voedselvergiftiging, wat deur bakterieë of gifstowwe veroorsaak word.

Dit kan moontlik wees met kommersiële wortels wat baie met plaagdoders bespuit is (aangesien die setperke die meeste geraak word), maar waarskynlik nie 'n probleem met organiese of tuisgemaakte wortels nie.

'N Ware voedselallergie vir wortels is ongewoon, maar 'n interessante reaksie genaamd orale allergiesindroom (OAS) kan voorkom by mense wat allergies is vir berkstuifmeel en mugwortel stuifmeel. Die belangrikste allergeen in wortels, 'n proteïen genaamd Dau c 1, is in struktuur so soortgelyk aan die molekules in berkstuifmeel en mokwortel stuifmeel dat die liggaam nie die verskil kan sien nie. Dit beteken dat as u 'n allergie vir een van beide het, die eet van wortels 'n reaksie kan veroorsaak in die vorm van jeuk of swelling van die mond of keel. Volgens WebMD word die simptome van OAS minder ernstig as u die sneller kos kook, omdat hitte die proteïen wat aanstoot gee, verander. Dit alles beteken basies dat 'n persoon 'n onverwagte kruisreaktiewe allergie, voedselallergie of voedselintoleransie vir wortelblare kan hê (soos met suiwel of koring), maar dit maak hulle nie giftig nie.

As wortelblare is giftig of 'giftig', dan sou 'n mens dink dat USDA of die Britse departement van landbou kommer sou hê en regulasies sou instel om winkels te verhinder om dit te verkoop, of ten minste 'n waarskuwingskennisgewing af te dwing? Een van die voorste voedselwetenskaplikes in die VSA, Harold McGee) het hulle as veilig verklaar. Mense sê "jy sien hulle nie in die supermark nie" - baie waar - maar dit is hoofsaaklik omdat die blare vocht uit die wortel trek en die wortel vinniger uitdroog en dus verwyder word om die rakleeftyd te verbeter. Sommige supermarkte verkoop dit wel met die toppe vasgemaak, gewoonlik teen 'n premieprys.

Die kurator van die Wortelmuseum het baie winkels, markte, boeremarkte van alle groottes in 25 lande van die wêreld besoek en dit NOOIT verbied of gewaarsku nie.

Smaak en voeding -

Voedingstowwe - Wortelblare bevat 'n indrukwekkende lys voedingstowwe, insluitend groot hoeveelhede vitamien A, dieetvesel, vitamien C, kalsium en yster. Daar is geen vet of cholesterol in hierdie setperke nie, en daar is ongeveer 90 kalorieë in 1 koppie van hierdie rou setperke. Hierdie setperke bevat ook vitamien K en verskillende fenoliese verbindings en karotenoïede, saam met spore van ander antioksidante.

Worteltoppe het 'n peperige geur, soortgelyk aan rucola of pietersielie, en kan dieselfde soort speserye in 'n verskeidenheid geregte bring. As u daarmee kook, verwyder u die veselagtige stingels, net soos enige ander sagte kruie, soos pietersielie of dille.

Hierdie setperke is vol chlorofil, 'n fitochemikalie wat plante hul groen kleur en pigmentasie gee. Chlorophyll is an excellent source of magnesium, which promotes healthy blood pressure as well as strong bones and muscles, and has been noted to purify the blood, lymph nodes and adrenal glands

They are high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis. People most at risk for heart disease are the ones who get too little potassium.

What's more, carrot greens are rich in vitamin K, which is lacking in the carrot itself and is vital to bone health. They have also been noted to deter tumour growth.

A simple use of them is to mix some in with a mixed green salad, or add to coleslaw. You may also use it for garnish. Combine your common sense and your creative skills, and invent something! That's what makes cooking fun. It is a form of art. Carrot greens are high in vitamin K, which is lacking in the carrot itself.

Carrot tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Scientists have been unable to synthesize chlorophyll in the laboratory, but green plant foods contain sufficient quantities to protect the human body.

The leaves do contain furocoumarins that may cause allergic contact dermatitis from the leaves, especially when wet. Later exposure to the sun may cause mild photodermatitis. (This is NOT the same as 'poisonous' - it will only affect susceptible people with allergies to the plant. Some people have the same reaction to yarrow, ragwort, chamomile etc.)

Carrot leaves contain significant amounts of porphyrins, which stimulate the pituitary gland and lead to the release of increased levels of sex hormones.

There is a distinct difference between toxins and allergens. Carrots (Daucus carota), whether wild or domesticated, are not toxic, they are allergenic. This is like peanuts, which are not toxic but can kill those who are allergic to them.
It is however important that any wild plant be positively identified before it is used for food. The tiny tops have tiny almost feathery branches. Carrot seedlings look a lot like bindweed. It takes a while to figure out the differences. Bindweed is redder and the leaf arrangement looks sort of branchy.

Also watch the video link on the cultivation page.

Poison Hemlock connection - The belief that carrot greens are poisonous may stem from their close botanical proximity to poison hemlock, but I have been unable to find any reported instances of carrot greens poisoning (as opposed to speculation about carrot greens as a poison). Although numerous gardening and amateur cooking sites cite the edibility of carrot greens.

Several poison control centres are silent on the matter. Many eat carrot greens regularly, both in salads and soups and have lived to tell the tale. Mild toxicity is a very wide term and not defined. Some people are allergic to carrot greens which can cause a skin rash, but not by ingestion.

There is an allergenic substance in carrot tops, but for most of the population they are harmless and healthy. Carrot tops (even without carrots) are market vegetables in France, French cookbooks have recipes how to prepare them, they have been eaten for a long time.

If you notice the carrot greens taste more noticably bitter, however, you may want to steer clear. Alkaloids which often are toxic, to varying degrees generally have a bitter taste. Not all alkaloids are so toxic that you can t consume them caffeine, for example, is an alkaloid that many people consume daily, and the alkaloid tomatine in tomato leaves appears to be harmless in small quantities

There is a distinct difference between toxins and allergens. Carrots (Daucus carota), whether wild or domesticated, are not toxic, they are allergenic. This is like peanuts, which are not toxic but can kill those who are allergic to them.

Carrot Tops are approved by the US military in their survival guide to make into a medicinal tea.

There have been accounts of people getting sick from eating carrot tops. This is entirely possible and probably even true. It s also possible and probably true that these people have either an allergy or an intolerance to carrot tops.

Food allergy causes an immune system response to a particular food protein the immune system overreacts and interprets the food as harmful, resulting in itching, swelling, trouble breathing, and even death in extreme cases.

Food intolerance occurs when the body lacks an enzyme to process a particular food, causing unpleasant symptoms like nausea, abdominal cramping, or acid reflux these are not immune system responses and are not life-threatening. Another reaction with similar symptoms is food poisoning, which is caused by bacteria or toxins.

The bottom line! - is there ANY documentary evidence of anyone, ever, being poisoned by the consumption of carrot greens? If you find some please let me know.

Specific Health Benefits

1. Boost the Immune System

One of the most prominent benefits of carrot leaves is its high amount of vitamin C. It is even believed that the vitamin C contained in carrot leaves is even greater than the one in the roots, about six times more. Which is why carrot leaves could be useful additions to chicken soup or salad, because combined with other ingredients, they can work together in boosting the immune system. They are particularly useful for relieving cold and equally beneficial for skin health.

2. Help Preventing Tumour Growth

The most common compound contained in green leaves is chlorophyll. It is the one chemical that is responsible for photosynthesis as well as making the leaves of plants green. Turns out, chlorophyll also contains powerful nutrients whose main function is to prevent tumour cells from growing. Some researches suggested that carrot leaves have the ability to hinder tumour growth which in turn restricting malignant cell division.

Aside from preventing tumour growth, there is another benefit of chlorophyll contained in carrot leaves. Though may not widely known, chlorophyll in fact can act as a mild diuretic, which helps in stimulating the outflow of bodily fluid in the form of urine.

Chlorophyll also has detoxifying effect to our bodies, which explain the similar effect found in other green leaves such as green tea. The detoxifying effect in turn helps the kidney to filter harmful substances in our blood, consequently preventing the formation of kidney stones as well as dissolving those already present.

5. Support the Digestive System

The benefits of chlorophyll goes along the way. As it turned out, the detoxifying properties of chlorophyll also help in cleansing the colon as well as relaxing it. Combined with the dietary fiber normally found in greens, they work together in stimulating bowel movement, pushing out the wastes from digestion which in turn improving the absorption of nutrients.

Carrot leaves is also high in potassium, which is known for its effect in regulating blood pressure. Those who are high in blood pressure usually have potassium deficiency. Therefore adding carrot leaves to our daily meal might keep our health healthy by lowering high blood pressure and thus preventing stroke commonly caused by atherosclerosis.

7. Help in Maintaining Muscles Endurance

Not only are carrot leaves rich in macronutrients, they also pack some minerals which work together for common good. Take for example, magnesium. This mineral is known for its role in preventing inflammation by reinforcing the muscle tissues in all over our body. Combined with other mineral such as potassium, the compound of the two can work together in strengthening muscles and improving blood flow which keep us energetic throughout the day.

8. Promote Bone Strength and Health

Not only minerals, carrot leaves also contain some beneficial vitamins, one of them is vitamin K which is important for blood clotting as well as increasing bone density. Combined with minerals such as calcium and magnesium, vitamin K can promote overall bone health as well as strength, greatly reducing the chances of bone and joint problems such as osteoporosis.

9. Help Maintaining Eye Health

Carrot leaves are as equally as nutritious as their own carrot roots! Carrot leaves do contain high amount of vitamin A which has well-known benefit of keeping eyes health. Which makes it a good idea to eat the carrot plants whole, roots and leaves.

10. Help Improving Blood Circulation

As discussed on earlier paragraphs, carrot leaves are rich in magnesium and potassium which work great together in keeping our blood circulations in order. Improved blood circulation also means better metabolism, sharper focus and of course essential for maintaining overall body health.

11. Regulate Blood Pressure

Both potassium and magnesium also play essential parts in keeping blood pressure in check. Multiple studies have been done to find significant correlations between magnesium intake and the reduction of blood pressure.

For those who are anaemic, consuming carrot leaves can help boosting haemoglobin productions in red blood cells, which in turn can prevent anaemia. For those who need some haemoglobin boosts but averse to blood supplements, carrot leaves can be safe and natural alternatives.

13. Serve as Menstruation Supplement

There is this kind of chemical compounds which is quite unique found in carrot leaves. They are called porphyrins, which are more commonly found in wild carrot leaves. The main function of porphyrins include stimulating the pituitary gland which in turn releases sex hormones.

Consequently, the hormones stimulates the uterus, which means those on their period can control their menstruation cycles. However, because it has an effect in inducing uterine contractions, it is strongly prohibited to be used by women in pregnancy.

14. Help Treating Kidney Problem

The most common trait shared by bitter greens is that they are all strong diuretics. Which means carrot leaves can be used to help stimulating the filtering process of kidneys by speeding the outflow of urine. This also serves to be solution to many kidney problems such as oedema and kidney stones.

15. Relieve Migraine Headaches

Carrot leaves are so heavy in vitamin and minerals that they can act as a natural health supplements. Not only that, they can also relieve headaches, including migraine headaches. Migraine is a kind of headaches symptom which occur on one side of the head, characterised by the agonizing pain it caused, often induces dizziness and nausea as the side effects.

The reason is because most of the time, migraines are caused by nutritional deficiencies, which also including anemia and low blood pressures. Therefore, by consuming carrot leaves, whether mixed salad or juiced together with other ingredients, might help in relieving migraines headaches and also preventing the migraines from happening again.

During World War Two the British Ministry of Food were always trying to find new recipes and alternative foodstuffs for those not available. They came up with Carrot Tops and Potato Soup.

This is the extract from the Kitchen Front broadcast of 11 July 1942

"The other day I was looking at a row of carrots in my garden, trying to make up my mind whether or not to start thinning them. It seemed a pity to pull up the little things that were hardly fit to eat, but on the other hand if I left them any longer none of them would ever be fit to eat, so in the end I decided. to be hard and ruthless. So up they came - tiny little roots no thicker than a baby s finger. I put those in a salad just as they were, after washing them of course, though they didn't go very far they were lovely and crunchy and sweet. The feathery green tops were still lying on the kitchen table when I came out to start the washing up after lunch.

My first impulse was to put then in the bucket for the rabbits, but on second thoughts they looked too good and tender even for my sweetest baby rabbits, so I decided to try and do something with them for supper for ourselves. What I did in the end, was to make a carrot-top and potato soup, and though it tasted quite different from anything we'd tried before, we liked it very much, and I felt extremely bucked at having invented a new dish. It was very easy to make, and this is how I did it. I happened to have some stock in the larder, so I put it in a saucepan and while it was coming to the boil chopped up the feathery carrot tops on the board, quite roughly, and peeled four large old potatoes.

As soon as the stock boiled I added the carrot tops and then the potatoes, cut into dice. Then I left the soup simmering with the lid on. After about twenty minutes the potato cubes were cooked, and I then added a little milk, and thickened the soup with some flour. A good pinch of some and it was ready. We each had a large plateful and some bread and cheese to go with it., and felt we had really discovered something a carrot dish that did not taste at all like carrots, but was extraordinarily good all the same."

In the reign of James I , (1603) it became the fashion for ladies to use flowers, fruit, feathers and the like to decorate their clothes. This was amusingly extended to the use of Wild Carrot flowers and its feathery leaves and stalks to decorate their hair, hats, sleeves, dresses and coats. The lacy green foliage was especially fashionable during the autumn months when the leaves took on a reddish colouration.

Parkinson, the celebrated botanist to King James mentions "That in his day, ladies wore carrot leaves in place of feathers -the light feathery verdure of which caused them to be no contemptible substitute for the plumage of birds.. In winter, an elegant chimney ornament is sometimes formed, by cutting off a section from the head or thick end of a carrot, containing the bud, and placing it in a shallow vessel with water. Young and delicate leaves unfold themselves, forming a radiated tuft, of a very handsome appearance, and heightened by contrast with the season of the year."

Carrot greens have antiseptic qualities, so they have been added to mouthwashes and, mixed with honey, to disinfect sores. They are also diuretic (increase urine flow), and can help treat kidney disease and edema.

Chewing carrot leaves can heal injuries in the mouth, bad breath, gum bleeding and mouth ulcers.

As a matter of interest it was Greek physician Pedanius Dioscorides (c. 40-c. 90) who catalogued over 600 medicinal plant species and said that the Greeks used carrot leaves against cancerous tumours. So you could always try that too!

Also in 1578 Henry Lyte wrote - The greene leaves of Carrots "boiled with honey and laid to, do cleanse and mundifie (purify) uncleane and fretting sores" (- a type of poultice) (read more about H Lyte on a separate Museum page here)

Carrot leaves were included in the 'potherbs' of old, but originally, of course, only Queen Anne's Lace was used (QAL is Wild Carrot). They are also an ancient source for yellow dye. (read more below)

The carrot leaves are pretty, but bitter, so what about using them on something that is robust in flavour, but boring in appearance?

Some eating suggestions:

Carrot Tops add an earthiness to a recipe, they are ideal in soups, salads and sandwiches in small quantities.

Sprinkle some in a green salad for a great unique taste and extra crunch. If the rough texture is no t to your liking, the leaves should be de-stemmed and chopped up finely. Try d ecorate a pate with it, and glace it with aspic.

What about a "carrot top pesto vinaigrette"? You can hide the bitterness under the tangy vinegar, and sweeten it slightly with some honey.

Carrot greens cooked in butter, with a little garlic or smoked bacon you don't know what you are missing!

Try saut ing the chopped carrot tops lightly in olive oil with garlic and onion. Then add other garden-grown veggies (the carrots themselves, zucchini, tomato, peppers, fresh herbs), saut some more, then fold the entire garden mish-mash inside a whole wheat tortilla, brown it, and call it a quesadilla. Truly a great vegan treat, and the carrot tops gave a nice crunchy texture.

It is a delightful garden feast. I recommend adding your carrot tops to other things you may already have simmering on the stove.

(Note - The flower clusters can be french-fried to produce a carrot-flavoured gourmet s delight. The aromatic seed is used as a flavouring in stews etc. The dried roasted roots are ground into a powder and are used for making coffee.)

Carrot Top Soup Recipe

6 small to medium carrots with tops and roots
2 eetlepels botter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

How To Make Carrot Leaf Tea:

Ingredients:1 fresh bunch of carrot greens, washed

1 cups of water 1 tsp honey 1 tbsp of lemon zest

1. Take a pot, add some water, carrot greens and lemon zest.

2. Bring the water to boil. Let the contents steep for 10-15 minutes.

3. Strain and serve. If you like a tinge of sweet in your tea, you can add honey once you turn off the heat. Never cook honey as it may disparage its healing properties.

The tea is low in calories, therefore, could prove to be an excellent addition to your weight loss diet. Drink it right at the start of the day with a pinch of lemon, to kick-start your metabolism.

Carrot Top Juice (8 oz serving, number of servings: 1)

Ingredients - 4 carrots, 1 beet with greens

Directions - juice carrots and beets together

Carrot Soup with Carrot Top Pesto

Ingredients 3 1/2 tablespoons extra-virgin olive oil, divided 1 onion, chopped 3/4 teaspoon salt, divided 1 1/4 pounds carrots with tops on 4 cups chicken broth/stock 1 garlic clove 1 tablespoon chopped toasted walnuts

1. Heat 1 tbsp. oil in a medium pot over medium heat. Add onion and 1/2 tsp. salt and cook until softened, stirring occasionally, about 8 minutes.

2. Remove carrot tops from carrots, chop roughly, and set aside. Roughly chop carrots and add to pot. Stir in broth and bring to a boil. Reduce to a simmer, cover (leave lid slightly ajar), and cook until carrots are very tender, about 20 minutes.

3. Meanwhile, mince garlic in a food processor, scraping down sides of bowl as needed. Add 1 cup carrot tops, the walnuts, remaining 2 1/2 tbsp. oil, and remaining 1/4 tsp. salt and whirl until blended.

4. Pur e carrot-broth mixture in a blender, working in batches, until very smooth, about 1 minute per batch. Ladle into bowls and swirl in carrot top pesto.

Carrot Top Pesto Also try Carrot Pesto (no tops!) here

World Carrot Museum Experimenter s Pesto - have some fun with this one with several alternative ingredients - but always carrot tops

Green tops from one bunch of carrots (from about 450g/1 pound of carrots)

Up to 2 tbsp olive oil (to get the consistency you like) or other oil of your choice

1 handful of un-processed nuts (could be walnuts, pine nuts, almonds, cashews, pistachio or a mixture, NOT salted!)

2 tspn basil (dry) or handful of fresh basil leaves - preferred.

1 ounce of cheese (again to your taste cheddar, parmesan etc)

Place the carrot tops in the bowl of a food processor with the garlic, and nuts. Add 1 tbspn of oil and process. Finally whizz in the pepper if you want the pesto with a kick.

Add more oil and process till you get pesto-like consistency. More oil to be more fluid. less for more crunchy.

Add a hint of pepper to season.

Recipe by Diane Morgan from Roots: The Definitive Compendium with More Than 225 Recipes, Chronicle Books (2012)

Serve this as a dip with crudit s, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.

1 cup lightly packed carrot leaves (stems removed) 6 Tbsp extra-virgin olive oil 1 large garlic clove 1/4 tsp kosher or fine sea salt 3 Tbsp pine nuts, toasted (see Recipe Note) 1/4 cup freshly grated Parmesan cheese.

In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Proe en pas die geurmiddels aan. Use immediately, or cover and refrigerate for up to 2 days.

RECIPE NOTE Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavour. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don t burn.

Some carrot top pesto variations -

Carrot Greens-Basil Pesto

1 large handful carrot greens without stems Same amount fresh basil leaves 2 large garlic cloves, crushed 1/2 cup pecorino romano, freshly grated 1 large lemon, zested and juiced 1/2 cup walnuts, toasted 3/4 cup olive oil a few grinds of black pepper 1/2-1 tsp. sugar, if needed 1/2 tsp. kosher salt, if needed

Toast walnuts in small skilled until fragrant transfer to cutting board. When cool, chop coarsely.

Place carrot greens, basil and garlic in food processor work bowl. Pulse until coarsely blended then add about 1/2 cup olive oil in a slow stream while continuously chopping. Add grated cheese, walnuts, lemon zest and juice, and black pepper set to on and drizzle in remaining oil. Taste for balance. If needed, add sugar and/or salt pulse to combine.

Will store in refrigerator for up to two days in a screw top jar.

Carrot Top Pesto (Serves 4 6)

Ingredients 1 bunch young carrots 1 cup arugula (optional) cup almonds in shell 1-2 teaspoons green garlic cup olive oil Juice of lemon Salt and pepper to taste

1.Remove greens from carrots.

2.Blanch greens in salted water until tender and bright green.

3.Remove greens from water and shock in ice bath. Squeeze out water and set aside.

4.Repeat steps 2 and 3 with arugula, and then with carrot bottoms.

5.Blanch almonds until shells become loose. Remove almonds from water and allow to cool. Shell and set aside.

6.Combine carrot greens, arugula, garlic, almonds, olive oil, and lemon in food processor. Blend until smooth, adding salt and pepper to taste.

7.Toss pesto with blanched carrots, and serve. Pesto can also be tossed with your favourite spring salads, pasta, and veggies, or spread it on a sandwich.

Carrot Top Pesto (no cheese)

With fresh and bright flavours, this carrot top pesto makes use of the oft-scorned greens from your carrot bunch, complementing them with fresh lemon, garlic, and herbs. Ready in just a few minutes and perfect on pasta, sandwiches, crackers and more.

Prep Time 10 minutes Cook Time 10 minutes

Total Yield 1 cups Calories Per Serving 107 kcal

Bestanddele

2 tbsp freshly-squeezed lemon juice (about 1/2 of a lemon)

1 tsp fresh lemon zest (about 1/2 of a lemon)

carrot tops from 1 large or 2 smaller bunches of carrots (yields 1 cup blanched)

4 green onions fresh green parts only

1/2 cup raw walnuts (optional)

To blanch the carrot tops: remove thick stem pieces. Bring 'n pot water tot kookpunt. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.

Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe preparation. Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired.

To use as a pasta sauce, cook your pasta in salted water according to package directions. Reserve 1/2 cup of pasta cooking water, drain the pasta, and return it to the pot. Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Bedien dadelik.

Otherwise, once cooled to room temperature, store the pesto in the fridge in an airtight container for several days. The bright green colour may fade to a slightly darker green, and this is totally normal. (source - https://yupitsvegan.com/)

Indian Recipes Poriyal and Kadhi (below)

Bestanddele - Carrot leaves: 4 bunches (around 250g)Onion: 1 (large, finely chopped)Fresh coconut (grated): 2 tbsp Mustard seeds: 1 tspTurmeric powder: 1tsp Chilli powder: 1/2 tsp Oil: 1 tbsp Salt to taste

Metode Wash and clean the leaves well. Remove the hard stalks and chop the leaves finely. Place a wok on fire and add oil. Put in the mustard seeds and allow them to sputter. Add the onion and cook for around five minutes. Add the leaves and mix well. Put in the chilli powder, salt and turmeric powder. Sprinkle some water over the leaves and cover. Let the dish cook for 10 minutes. Remove the lid and add grated coconut. Mix again and cook for two minutes. Serve with curd and rice.

Ingredients - Carrot leaves: 100 g Sour buttermilk: 1/2 litrePearl millet (bajra) flour: 50 gGarlic pods: 5 to10 Turmeric: 1 tsp Cumin seeds: 1 tsp Mustard oil: 2 tbsp Salt to taste

Method Cut the leaves finely. Place a wok on flame and heat water enough to boil the leaves. Cook till the leaves are soft and not much water remains. Take buttermilk, pearl millet, chilli powder, turmeric and salt in a bowl and mix well. Add this mix to the boiled leaves slowly while mixing continuously. In a pan, heat the oil and fry the cumin seeds and chopped garlic. Add to the kadhi and boil cook for another 10 minutes. Serve with bajra rotis. (nan breads will do)

Carrot top chimichurri

This Argentine style green sauce, or salsa, is a thrifty way to use up carrot tops, converting them into a savoury condiment that can be used to dress pasta, vegetables or meat.

1 bunch carrots with tops

20g parsley, finely chopped, including stalks

2 tsp dried or chopped fresh oregano

2 knoffelhuisies, geskil en fyngedruk

1 pinch dried chilli flakes

8 tbsp extra-virgin olive oil

Method - Remove the carrot stalks and tops, soak them in water to remove any soil, and rinse. Herhaal. Dry, then finely chop 20g of the stalks and leaves, and mix with all the other ingredients. Season to taste, and it s done. The chimichurri will keep in the fridge for a week or two.

Carrot Top and Potato Soup

600ml/1 pint vegetarian stock

Pour the stock into a medium saucepan, bring to a boil and add the onion, garlic, carrot tops, star anise and potato.

Season to taste, with salt and freshly ground black pepper. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the potato is tender.

Remove the star anise. Roughly blend the remaining mixture with a blender.

This is such an unbelievably delicious drink and great for detoxifying and strengthening the kidneys. Excellent for anyone suffering from urinary complaints.

Take a handful of carrot leaves (home grown are always best but shop bought carrots can be used as long as you thoroughly wash then to remove any chemical residues), tear them up and put them in a tea pot. Pour over boiling water and leave to steep until the tea is cold. Strain to remove the leaves and put them on the compost heap, then place the tea in the fridge to chill. It will last well for about 3 days if it hasn't all been drunk before then.
Carrots store best with their tops removed so making tea from the leaves is an excellent use of resources. Young leaves can also be used in salads.

Main Ingredient: Barley Whole Wheat Carrot Potatoes Pear, Yield: 6, Carrot-top soup ingredients, 1 c Black-eyed peas, soaked overnight, 1𔊪 c Dried split peas, 1𔊪 c Pearl barley, 3 qt water, 1 T Cold-pressed olive oil (or Use your favourite fat free Liquid), 1𔊪 large Onion chopped, 2 medium Carrots sliced, 4 Carrot tops (greens only Stems removed, chopped), 1 large Mustard greens chopped, 1 Leeks sliced, 1 c Green beans, broken into sections, 1 large Potato, unpeeled, diced, 1𔊪 Bay leaf, 1𔊬 t thyme, 1𔊬 t tarragon, 1𔊬 t Savory, 1 tsp Salt, 1 pinch Pepper.

Metode:
1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about c of the bean cooking water into the skillet and mix well.
5. When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.

Carrot Green, Parsley & Hazelnut Pesto for Pasta

Great way to use up those carrot greens.

cup hazelnuts (or mixture of hazelnuts, almonds and walnuts) 1/8 cup organic carrot leaves, chopped 1/8 cup organic parsley, chopped 1 clove garlic juice of 1 lemon -1/2 cup extra virgin olive oil cup fresh-grated parmesan cheese generous pinch of sea salt.

Toast the nuts at 325 F for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, parsley leaves, lemon juice and garlic.

Pour in cheese, salt, and olive oil, starting with cup. Blend, and increase olive oil if the pesto is too thick. Cook pasta (450g) until al dente, drain and toss with pesto while still hot.

(Excellent with a few handfuls of cooked pole beans thrown in as you toss with the pesto.)

Celery root salad with carrot top vinaigrette

Total time: 20 minutes - Servings: 4

1 (1 1/4- to 1 1/2-pound) celery root, 1/3cup olive oil, 2 tablespoons lemon juice, 1/4teaspoon minced garlic, 2 tablespoons chopped carrot tops, 1/4teaspoon salt

Peel the celery root with a large chef's knife. Cut it in half, then cut each half in thin slices. Stack the slices and cut them into thin rectangular sticks. It's easiest to do this in 3 or 4 batches. Plaas in 'n mengbak.

Combine the olive oil, lemon juice and garlic in a blender and pur e at high speed until emulsified, about 30 seconds. Add the carrot tops and the salt and pur e just until they are finely chopped and still visible in specks in the pale green dressing, 30 seconds. Taste and add more salt if necessary.

Pour the dressing over the celery root and stir gently to combine. The salad should be very lightly dressed, with flecks of green clinging to the celery root sticks.

Oordra na 'n opdienbak. This salad can be made up to an hour in advance and held at room temperature. The celery root will soften slightly and become silkier.

Each serving:215 calories 2 grams protein 13 grams carbohydrates 2 grams fiber 18 grams fat 2 grams saturated fat 0 cholesterol 277 mg. natrium

Whole carrot salad - tabouleh style

A delicious way to use the leaves of carrots - serves 2-4, depending on the size of carrots
Bestanddele:

3 carrots with their leaves
4 fresh mint leaves (can be replaced with another herb, to taste)
1 handful of raisins
1 dash olive oil
1 dash lemon juice 1 pinch salt

Preparation: Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot couscous , raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt. The carrot leaves taste delicious, so don t hesitate to put in more.

1 eetlepel olyfolie
1/3 med onion, chopped
3 knoffelhuisies, fyngekap
carrot greens, chopped
1 cup canned diced tomato (or fresh)
4 eggs (I used two whole eggs and two egg whites)
2 tbsp fresh cilantro, chopped
sout en peper na smaak

1) Saut e onion in a little olive oil for 2 3 minutes
add garlic and continue to cook for another minute or so.

2) Toss in chopped carrot greens.
Stir and cook for 2 3 minutes until they begin to wilt.

3) Add diced tomato and simmer covered 3 minutes.

4) Crack eggs into mixture and scramble until well combined.

5) Top with cilantro. Geur met sout en peper na smaak.

6) Serve with toast and veggie sausage

Carrot Top And Rice Soup (Tuscan)
Yield: 4 Servings

3 tbs extra-virgin olive oil, 1 med onion minced, 2 sm carrots diced, 1 stalk celery diced, 3 cloves garlic minced, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 6 cups vegetable broth, 1/2 cup short grain rice, 1 1/2 cups chopped carrot tops, 4 tbs fresh grated -parmigiano-reggiano.

1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil.

2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.

3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.

Gumbo Z'herbes Recipe A New Orleans Delight!

Coming from the French gumbo aux herbes, this gumbo is the green variety to which several greens are used in the roux to make the ideal meat-free meals for Good Friday, Holy Thursday and the entire stretch of Lent! Serves 12.

1 large or two small ham shanks or hocks

At least seven varieties of the following greens: 1 bunch greens, either mustard, collard or turnip or a combination of all three 1 bag fresh spinach or a box of frozen 1 small head cabbage 1 bunch carrot tops 1 bunch beet tops 1 bunch Arugula 1 bunch parsley 1 bunch green onions 1 bunch watercress 1 head romaine or other lettuce 1 head curly endive 1 bunch kale 1 bunch radish tops

3 medium yellow onions, roughly chopped 1/2 head garlic, peeled, cloves kept whole 2 lbs. fresh hot sausage (a local sausage called chaurice is best, but Italian without fennel works well) 1 lb. andouille sausage 1 lb. smoked pork sausage lb. ham 1 lb. beef stew meat

1 cup flour Vegetable oil as needed3 teaspoons dried thyme 2 teaspoons cayenne pepper 3 bay leaves Salt to taste

2 cups cooked white rice teaspoon fil powder (optional)

1. Place ham shanks or hocks in a large, heavy stock pot. Fill the pot with water and bring to a boil reduce heat and simmer while you prepare the other ingredients.

2. Wash all greens thoroughly in salt water, making sure to remove any grit, discolored outer leaves, and tough stems. Rinse in a bath of unsalted water (a clean double sink works well for this).

3. Place half the greens, half the onions, and half the garlic in a heavy-bottomed stockpot or 3 4 gallon saucepan. Cover greens and vegetables with water and bring to a boil over high heat reduce heat to a simmer and cook for 20 30 minutes, until greens are very tender. When they finish cooking, transfer them to a large bowl, using a slotted spoon, to cool. Repeat the process with the remaining greens, onions and garlic, doing it in two or three batches if necessary.

4. When all the greens have finished cooking, reserve the cooking liquid.

5. Place the fresh hot sausage in a skillet or medium-size saucepan and set over medium heat. Cook until rendered of fat and moisture. Remove the hot sausage with a slotted spoon and set aside. Reserve the fat.

6. While the fresh hot sausage is cooking, cut the smoked sausage and andouille into 1/2-inch rounds and set aside. Cut the ham and the beef stew meat into 1/2-inch pieces and set aside.

7. In a meat grinder or a food processor, grind the greens, onion and garlic into a puree, adding cooking liquid to prevent the greens from getting too thick. Do this in batches.

8. Remove the ham shanks from their cooking liquid, reserving the liquid for stock. Once the shanks cool, pick and chop the meat and set it aside discard the bones and the fat.

9. Pour the greens cooking liquid and ham stock into separate bowls. Using your largest pot, or the two stockpots in which you simmered the greens and the ham, mix everything together. (Divide the pureed greens, the sausages, the beef and the chopped ham equally between the two pots, if using two pots.)

10. Fill the pot or pots with equal parts ham stock and greens cooking liquid and bring to a simmer over medium-high heat.

11. Heat the skillet containing the hot sausage drippings over medium-high heat. With a wooden spoon, slowly but intently stir in the flour until well combined. If the mixture is very dry, add vegetable oil until it loosens some, making a tight paste that s still able to be stirred.

12. Continue to cook until the flour mixture begins to darken, stirring constantly. As Sara notes, you aren t going for a dark roux, but you do want the flour to cook. Courage is the key here. Don t be afraid to let it get dark.

13. When darkened and cooked, divide the roux between the two stockpots or put it into the single pot, dropping it in by spoonfuls and whisking to make sure that each is well incorporated.

14. Add thyme, cayenne, bay leaves and salt to taste.

15. Simmer for about an hour, or until the stew meat is tender, stirring quite often. Add more stock or water if it appears too thick. Serve over white rice.

Note: Fil in its pure form is a bright green powder made from pounded sassafras leaves. The Creoles and Cajuns picked it up from the Choctaw Indians, and used it as a spice and a thickener in the winter when okra wasn t available. If you like it, add it slowly at the end of cooking or even stir it into your own bowl at the table.

CARROT TOPS (daucus carota)
WHERE TO FIND IT: cultivated in a vegetable garden. Sometimes growing wild if it has been left to escape from the garden.
HARVEST TIME: in the summer, when the tops are a lush green and, before turning to seed.
INGREDIENTS: chop up the green foliage of 6 large carrot tops, 1 litre boiling water, alum.
Extra foliage can be added to made a slightly darker colour using no more than 300ml of water
EXTRACTION PROCESS: boil tops for half an hour. Strain liquid, and add 2 teaspoons of alum make sure the alum is dissolved.
COLOUR MADE: light yellow.
LIGHTFAST QUALITIES: 4: fugitive pigment. The colour fades away over 3 to 5 months, depending on the amount of carrot tops used.
SHADEFAST QUALITIES: the colour fades over a 2 year period.
RUBBINGS: makes a very pale green colour.
METHOD: take the leaves and use them as a crayon, rub directly onto the paper.
LIGHTFAST QUALITY: 4: fugitive pigment. Fades over a 6 month period to an off white colour.
SHADEFAST QUALITY: 4: fugitive pigment. Fades over a 6 month period to an off white colour.

Read about wild carrot here Wild Carrot

Carrot Leaves Reference material

Carrot leaves: antioxidative and nutritive values. April 2011Journal of Food and Dairy Sciences 2(4) DOI: 10.21608/jfds.2011.81946 GoneimGehan A.Ibrahim here.

Development and Sensory Evaluation of Beta Carotene Rich Food Preparations Using Underexploited Carrot Greens, Tarvinder Jeet Kaur &G.K. Kochar, Journal of Human Ecology, Volume 28, 2009 - Issue 3 pp207-212 - https://www.tandfonline.com/doi/abs/10.1080/09709274.2009.11906241

Provitamin a activity of Brazilian carrots: leaves and roots, raw and cooked and their chemical composition - https://www.scielo.br/scielo.php?pid=S0101-20611997000200011&script=sci_arttext (Food Science and Technology Print version ISSN 0101-2061On-line version ISSN 1678-457X Ci nc. Tecnol. Aliment. vol.17 no.2 Campinas May/Aug. 1997)

Nutritional composition of selected green leafy vegetables, herbs and carrots - here (Plant Foods for Human Nutrition 56: 359 364, 2001)

Optimization of the carrot leaf dehydration aiming at the preservation of omega-3 fatty acids - http://www.scielo.br/scielo.php?pid=S0100-40422009000500042&script=sci_arttext

Nutritional composition of selected green leafy vegetables, herbs and carrots - http://www.ncbi.nlm.nih.gov/pubmed/11678441

Identifying and Harvesting Edible and Medicinal Plants in Wild By Steve Brill, Evelyn Dean