Carrot Top Miso Condiment

  • Author: Rachel Zierzow
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 1/2 cup to 1 cup 1x
  • Category: Condiment
  • Cuisine: Macrobiotic


Use this mineral-rich condiment on brown rice or cauliflower steaks, as a filling for onigiri (rice balls), or as a stir fry seasoning. It is a delicious way to use carrot top greens instead of throwing them away!



  • 1 bunch carrot tops, washed well and let air dry
  • 12 tablespoons untoasted sesame oil or extra-virgin olive oil
  • 12 tablespoons dark miso (such as Miso Master Red Miso)


  1. Trim off tough ends of carrot tops, then finely chop remaining leaves and stems. Gather the chopped greens back up into a pile and chop again to make them extra fine.
  2. Heat cast iron skillet (or other heavy bottomed skillet) over medium heat for one minute. Add sesame oil to coat bottom of the pan. Start with 1 tablespoon (you can add more later if needed).
  3. Add chopped carrot tops and more oil if needed to coat the greens. Sauté for about 5 minutes, or until greens are tender.
  4. Add miso one tablespoon at a time and combine with the greens. Turn heat off and cover pan with a lid. Let sit for 10 minutes to let miso “melt” into the greens.
  5. Place condiment in a glass jar or small bowl. Serve immediately or store covered in the refrigerator. The condiment will last in the refrigerator for 3-4 weeks.


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