Can you use carrot tops when making soup stock?
I've heard that using carrot tops in making stock will make it bitter? What's the general consensus.
- Larkin LLv 79 years agoFavorite Answer
If you only add a little, it should be fine. I've used it before and not noticed a bitter flavor.
They ARE edible and are highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with potassium which can make them bitter...mix some in with a mixed lettuce salad. You may also use it for garnish...
Carrot Top Soup Recipe
6 small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.
Carrot Top Juice (8 oz serving, number of servings: 1)
Ingredients - 4 carrots, 1 beet with greens
Directions - juice carrots and beets together
Carrot Top Tea
This is such an unbelievably delicious drink and great for detoxifying and strengthening the kidneys. Excellent for anyone suffering from urinary complaints.
Take a handful of carrot leaves (home grown are always best but shop bought carrots can be used as long as you thoroughly wash then to remove any chemical residues), tear them up and put them in a tea pot. Pour over boiling water and leave to steep until the tea is cold. Strain to remove the leaves and put them on the compost heap, then place the tea in the fridge to chill. It will last well for about 3 days if it hasn't all been drunk before then.
Carrots store best with their tops removed so making tea from the leaves is an excellent use of resources. Young leaves can also be used in salads.
Main Ingredient: Barley Whole Wheat Carrot Potatoes Pear, Yield: 6, Carrot-top soup ingredients, 1 c Black-eyed peas, soaked overnight, 1⁄2 c Dried split peas, 1⁄2 c Pearl barley, 3 qt water, 1 T Cold-pressed olive oil (or Use your favourite fat free Liquid), 1⁄2 large Onion chopped, 2 medium Carrots sliced, 4 Carrot tops (greens only Stems removed, chopped), 1 large Mustard greens chopped, 1 Leeks sliced, 1 c Green beans, broken into sections, 1 large Potato, unpeeled, diced, 1⁄2 Bay leaf, 1⁄4 t thyme, 1⁄4 t tarragon, 1⁄4 t Savory, 1 tsp Salt, 1 pinch Pepper.
1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.
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- DienaLv 44 years ago
carrot tops making soup stock
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Carrot Soup with Orange and Ginger Adapted from Williams-Sonoma Collection 3 Tbs. olive oil 2 leeks, including tender green portions, thinly sliced 6 carrots, about 1 lb. total, peeled and thinly sliced 1 red potato, about 1/2 lb., peeled and coarsely diced 1 1/2 tsp. peeled and minced or grated fresh ginger 5 cups chicken or vegetable stock 1/2 cup fresh orange juice 2 tsp. grated orange zest Salt and freshly ground white pepper, to taste Thin orange slices for garnish (optional) Fresh mint sprigs for garnish (optional) In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat. In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a stick blender in the pan until the desired consistency is reached. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint. Serves 4 to 6. Serving Tip: For an alternative garnish, top the soup with fried ginger. Peel a 5-inch piece of ginger and slice it into a very fine julienne. In a small fry pan over medium-high heat, pour in vegetable oil to a depth of about 1/2 inch. When the oil is hot, fry the julienned ginger until crisp and golden brown, 20 to 30 seconds. Using a skimmer, transfer the ginger to a paper towel-lined plate or tray. When cool, divide the ginger into 4 to 6 portions and use to garnish each serving of soup.
- MoojooLv 69 years ago
I imagine they would make the stock bitter. I can't really see any benefit to using them unless you like a little bitterness to your stock. Which I think is gross, myself.
- 3 years ago
I like fruits over vegetables because I feel that fruits just feel "fresher" somehow.