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
- 1–2 tablespoons untoasted sesame oil or extra-virgin olive oil
- 1–2 tablespoons dark miso (such as Miso Master Red Miso)
- 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.
- 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).
- Add chopped carrot tops and more oil if needed to coat the greens. Sauté for about 5 minutes, or until greens are tender.
- 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.
- 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.