Saturday, June 14, 2008


Some very successful kitchen spontaneity I wanted to share! I steamed some carrot greens and pureed them with a cup of chickpeas, a little olive oil and lemon juice, and some other spices that I cannot recall. It turned out beautifully - a carroty pesto hummus sort of thing. We ate it over whole-wheat pasta and lightly boiled carrots.

Carrot greens really are worth eating; I'm surprised there aren't more recipes for them.

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