Jan 172011
 
After the fun (and stress) of the wedding I was so glad to have the day off to relax. 
And what a perfectly productive yet relaxing day this has been.  I started out in the morning with 1 hour of yoga then a bit of laundry.  I did a bit on my blog and watched some TV.  I made my daughter some gluten free biscuits with some left over sweet potatoes from a cookout we had (might have her help me with some banana ones later), ate lunch and watched Eat Pray Love, took a bath, cleaned out the fridge, put some left over BBQ chicken into the freezer and now here I am.
And oh yes… 
I have an announcement.
FCC has a facebook page so if you are on facebook please “like” me!
Now for the recipe.
Don’t throw those carrot tops away! 


 I have another use for them…..


The carrots I got with my CSA had these gorgeous green tops on them and I thought about making some kind of salad with them.  Our friend Scott asked, “what do they taste like?”  I tasted them again and they reminded me a bit of parsley but a bit milder and with a hint of carrot.  Immediately I thought this would be a perfect sub for parsley in tabbouleh!  (Especially for those who aren’t a huge fan of parsley, like my friend Ashlee). 

As far as nutrition information I didn’t find much out there other than from the Carrot Museum who states that the tops are full of protein, minerals and vitamins and lots of potassium which can make it bitter.  I urge you to at least taste yours because I did not find this to be true for my carrot tops.  If yours are bitter you might try blanching them in boiling water for a minute or two and then placing them directly into an ice bath to see if that takes the bitterness away.


Along with the carrot tops I decided to add a bit of shredded carrot in as well to bring out more of the carrot flavor.  It added a wonderful bit of sweetness to the tabbouleh.

I served this tabbouleh along side Eating Well’s Rice, Carrot, Mushroom and Pecan Burgers.  The meaty mushrooms, sweet carrots and crunchy pecans were a perfect compliment to my carrot top tabbouleh.

  
Tip:  You will want to use your food processor for both of these recipes.  It will make quick work of all the chopping.

Carrot Top Tabbouleh



Ingredients


2 cups chopped carrot tops
1 clove garlic, minced
1/2 cup chopped onion
1 3/4 cups cooked bulgur wheat (I used chicken broth in the preparation as the cooking liquid)
2 large carrots, shredded
1 cup chopped slicing cucumber
1 cup chopped tomato
1 cup chopped green onion
Handful fresh mint, chopped
1/3 to 1/2 cup fresh lemon juice
1/8 cup good quality extra virgin olive oil
Coarse sea salt, fresh ground pepper, garlic powder, to taste


Directions


1. Mix the carrot tops through mint in a large bowl; whisk the lemon and olive oil in a smaller bowl and pour over carrot top mixture evenly.  Season with sea salt, fresh ground pepper and garlic powder.  Toss mixture gently, taste and add additional seasoning, if needed.

  17 Responses to “Carrot Top Tabbouleh”

  1. I would never think to use the tops. Thanks for the tip! And those burgers look sooooo good. I need to try making a mushroom burger…

  2. That tabbouleh looks fantastic and I agree with Heather, I need to try my hand at mushroom burgers. Yours look so delicious. I have never thought about using carrot tops for anything but I can only imagine they are delicious and this is such a great way to use them!

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  4. It was perfect with the carrot mushroom burger. I've eaten almost the whole batch in about three days!
    Hello Klimt! Welcome!

  5. This is a very refreshing side dish. I enjoy Tabbouleh very much especially during summer.

  6. What a clever use for the carrots tops! And those burgers sound really good. I'm definitely overdue for making up a batch of up some kind of veggie and/or bean burger.

  7. I have to say they were a bit labor intensive but they were worth it. It wasn't as bad with the food processor on hand.

  8. This is BRILLIANT!!! I love not wasting food, and I love taboulleh. I've bookmarked this and can't wait to try it.
    PS Thanks for visiting my blog – I just discovered yours today! I look forward to following your posts. They look SO nice and I am SO jealous of your CSA. I have yet to find one locally.

  9. I am so jealous of all the beautiful, fresh produce on your blog! I love Florida, especially when it is 23 degree outside in WV! This recipe looks delish, not I just have to find a grocery store who carries carrots with the carrot tops!

  10. Gorgeous pictures! The burger looks delicious and its always great to be able to use everything you get from your CSA so you dont have to throw it away!

  11. The photos are amazing!! Love the recipe. It looks delicious. See you on FB, I'll look for you this afternoon.

  12. You're going to die later this week when you see a post I'm working on… Ever since Mandaloun's no-bulgur tabbouli, I've been craving it like mad. I made a huge batch with 3 bunches of parsley and have been eating it all weekend… haha! I do love this version though, so creative!

  13. What a great recipe! It's crazy how we think some parts of a vegetable can't be used where in fact they might be as delicious as the part we always use! Delicious!

  14. Ash…maybe it's that you aren't fond of the bulgur? I swear everything at Mandaloun is better though.

  15. Sounds like you had the perfect day + the perfect meal! I like the carrot top idea. I only have quinoa at home. Maybe I'll try making this with quinoa instead of bulgur wheat and hope that it turns out as good as yours did!

  16. I have always tossed the carrot tops from my csa box. I will try to use them next time. So jealous you cleaned out your fridge. I need to do that.

  17. [...] season I created this unexpected recipe to utilize the gorgeous tops of my fresh carrots from the farm.  I just couldn’t bear to [...]

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