Today Cameron and I made a roast out of carrots, eye of round, fingerling potatoes, and garlic. Our carrots were fancy and had carrot greens attached. We also had cilantro from making guacamole the night before.
We ended up making tabouleh with the carrot greens. It turned out great. The carrot greens almost have a nutty or parsley taste. We combined the chopped carrot greens, cilantro, chopped garlic, olive oil, fresh lemon, salt, pepper, and tricolor Israeli couscous (we didn’t have bulgur).
I’m glad we didn’t throw them away!