Best 2 Carrot Leaf Recipes

Carrot leaves, often discarded as inedible, hold a treasure trove of nutrients and flavors, just waiting to be explored. From vibrant green salads to aromatic stir-fries, carrot leaves can transform into delectable dishes that pack a punch of vitamins, minerals, and antioxidants. This article presents a culinary journey through carrot leaves, offering a diverse collection of recipes that highlight their versatility and culinary prowess. Dive into the vibrant flavors of Carrot Leaf Pesto, a herbaceous sauce perfect for pasta, grilled meats, or as a dip for fresh vegetables. Discover the delightful simplicity of Carrot Leaf and Potato Soup, a comforting bowl of warmth and goodness. Experience the fusion of flavors in Carrot Leaf and Tofu Stir-Fry, a colorful and protein-packed meal. Indulge in the crispy goodness of Carrot Leaf Tempura, a delightful appetizer or snack that showcases the leaves' crispy texture. And for a refreshing twist, relish the Carrot Leaf and Orange Salad, a vibrant medley of flavors and textures that will awaken your palate.

Here are our top 2 tried and tested recipes!

MUSTARD SEED AND CURRY LEAF CARROT SALAD

Mustard Seed and Curry Leaf Carrot Salad image

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

Ingredients

2 tablespoons olive oil
1 teaspoon black mustard seeds
8 fresh curry leaves
4 large carrots, grated
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
1/2 teaspoon kosher salt, plus more if needed

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.

CORNED BEEF AND CABBAGE LEAF WRAPS WITH CARROT SALSA

Corned Beef and Cabbage Leaf Wraps with Carrot Salsa image

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

Ingredients

1 large carrot, grated
½ red onion, diced
1 (4 ounce) can hot or mild diced green chiles
1 clove minced garlic
2 roma (plum) tomatoes, diced
¼ teaspoon sea salt
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
6 large eggs
Freshly ground black pepper to taste
1 head green cabbage, leaves separated

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

Tips for Cooking with Carrot Leaves:

Choose young, tender carrot leaves: The younger the leaves, the more tender and flavorful they will be.
Wash carrot leaves thoroughly: Carrot leaves can be gritty, so be sure to wash them thoroughly before using.
Remove the stems: The stems of carrot leaves can be tough, so it's best to remove them before cooking.
Cook carrot leaves quickly: Carrot leaves cook quickly, so don't overcook them or they will become tough.
Use carrot leaves in a variety of dishes: Carrot leaves can be used in a variety of dishes, including soups, stews, salads, and stir-fries.

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 A, C, and K, as well as fiber and minerals. If you're looking for a new way to use carrot leaves, try one of the recipes in this article. You won't be disappointed!