FRILLS AND ALL
If you've ever nibbled curiously on the delicate leaves of carrots before you know they're a bit bitter so a little goes a long way, but think of them as an herb. A perfect accent to the sweetness of roasted root vegetables, sprinkled over salads or added into soups. Or, try this out:
Simply scrub clean a good bunch of carrots - Suzie's, JR Organics or Valdivia can help you out there - and trim all but 1/2 inch of the green tops off. If the carrots are on the larger side, slice in half or leave smaller ones whole. Finely chop a tablespoon or so of the delicate carrot tops and set aside. Heat a tablespoon of CA olive oil from Thyme of Essence in a heavy skillet and lay carrots down in a single layer. Let them brown and caramelize on one side before shaking the pan and repeating with the other side. Now add a few cloves of minced garlic and continue to shake until the carrots have softened but still have a bit of crunch. Add a tiny bit of butter, the chopped greens and sprinkle of shallot sea salt from Salt Farms.