Best 2 Carrot Leaf Recipes
Carrot leaf is a nutritious leafy green vegetable commonly found in many regions worldwide. It has a slightly bitter taste and a unique aroma that enhances the flavor of various dishes. While carrot roots are the more popular part of the plant used in cooking, the leaves are equally versatile and offer a range of culinary possibilities. Whether you're looking for a healthy addition to your salad, a flavorful ingredient for your soup, or a vibrant garnish for your main course, carrot leaves can fulfill these roles and more.
Let's cook with our recipes!
CORNED BEEF AND CABBAGE LEAF WRAPS WITH CARROT SALSA
For a change of pace at brunch time or even a light dinner make these easy and delicious cabbage leaf wraps filled with a corned beef hash and scrambled egg mixture topped with carrot salsa.
Provided by bd.weld
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Mix grated carrot, red onion, green chiles, garlic, diced tomatoes, and sea salt together in a mixing bowl. Cover and chill 1 hour before serving.
- Combine hash and eggs in a skillet and cook over medium high heat, stirring frequently, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste.
- Spoon filling into cabbage leaves and top with salsa.
Nutrition Facts : Calories 249 calories, Carbohydrate 23.3 g, Cholesterol 202.5 mg, Fat 11.9 g, Fiber 6.5 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 671.8 mg, Sugar 8.8 g
MUSTARD SEED AND CURRY LEAF CARROT SALAD
Tempered spices (aka chhonk, or tadka) + lime + salt + grated raw vegetables = a quartet of freshness, texture, and balanced flavor -- it will become your new go-to technique for salads. The key is choosing a vegetable that doesn't get super wilty and spices that will add texture but not overwhelm. Here's my favorite version, which uses carrots (their natural sweetness goes well with bitter, earthy spices), and the South Indian spice combo of mustard seeds and curry leaves. Try this with other vegetables -- cucumbers, beets, and radishes would all work great -- or test out another combination of spices, like cumin seeds, red chile powder, and dried red chiles. The mix-and-match possibilities are endless.
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Combine the carrots and the oil mixture in a bowl, add the lime juice and salt, and mix well. Taste and adjust the lime juice and salt, if needed.
Tips:
- Choose tender and young carrot leaves for the best flavor and texture.
- Wash the carrot leaves thoroughly to remove any dirt or debris.
- Chop the carrot leaves finely to make them easier to incorporate into dishes.
- Carrot leaves can be used in a variety of dishes, including salads, soups, stews, and stir-fries.
- Carrot leaves are a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium.
Conclusion:
Carrot leaves are a versatile and nutritious ingredient that can be used in a variety of dishes. They are a good source of vitamins and minerals, and they have a slightly bitter flavor that can add a unique touch to your favorite recipes. So next time you're looking for a way to add some extra flavor and nutrition to your meals, reach for a bunch of carrot leaves!
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