Waste Not Carrot Top Salsa Verde Recipes

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WASTE NOT: CARROT TOP SALSA VERDE



Waste Not: Carrot Top Salsa Verde image

Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat. It's the perfect way to use up those carrot tops for total no-waste cooking!

Provided by By: Carol | From A Chef's Kitchen

Categories     Sauces Dressings and Marinades

Time 15m

Number Of Ingredients 9

1 bunch green carrot tops (including stems)
1 cup chopped fresh parsley
4 cloves garlic (chopped)
1/2 large lemon (juiced)
1/4 cup extra-virgin olive oil (or as needed)
3 tablespoons white wine vinegar
1 heaping teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes
Salt (to taste)

Steps:

  • Combine all ingredients in a food processor and process until smooth.
  • Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.

Nutrition Facts : ServingSize 1, Calories 547 kcal, Carbohydrate 14 g, Protein 4 g, Fat 55 g, SaturatedFat 8 g, Sodium 95 mg, Fiber 4 g, Sugar 2 g, Cholesterol 1 mg, UnsaturatedFat 46 g

ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES



Roasted-Carrot-and-Salsa-Verde Sandwiches image

In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.

Provided by Lauryn Tyrell

Time 20m

Number Of Ingredients 13

1 small clove garlic, chopped
2 tablespoons capers, drained
1 jalapeño, seeded and chopped
1 cup packed fresh herbs, such as parsley, cilantro, and mint
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
6 tablespoons vegetable oil
Kosher salt (we use Diamond Crystal)
2 seeded demi-baguettes (each 10 to 12 inches), split horizontally
2 small Persian cucumbers, cut into 1/2-inch-thick slices
Spiced Roasted Carrots and Onion
1 cup baby-arugula leaves

Steps:

  • Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
  • Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.

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