CARROT TOPS: Can we do something with these…

These look so amazing!  But they’re not edible, or are they???

We’ve experimented quite a lot with this product, with mixed results, but try these ideas:

Deep Fry:

Wash them really well in very cold water, pick most of the thick stems out.  Dry VERY well.  Deep fry for 10 seconds @ 180 degrees.  Drain on absorbent paper and season well with salt or vegetable powder.



Wash well again, blend in a high speed blender with oil, salt and pepper.  Add your favourite pesto flavours…  Garlic, parmesan?