Carrot Top Gremolata
Don’t throw those carrot tops away! They make a great replacement for parsley in this Italian-inspired condiment. This is a really simple recipe that makes a fragrant green seasoning for grilled or roasted vegetables like aubergine, sweet potatoes or even roasted carrots.
30g Carrot Tops
1 Garlic Clove - minced
Zest of 2 Lemons
Wash and dry the carrot tops.
Remove the main stems from the leaves.
Roughly chop the leaves to get them to a regulated size and texture.
Add the lemon zest and garlic and continue to chop the mix until the zest and garlic is well combined and the leaves are fine.
You can add a tiny pinch of salt if desired but I find it unnecessary.
Transfer to a bowl or jar for serving.
Best used if refrigerated for 30 minutes and may last for 2 days in the fridge. I wouldn’t know though as it is usually finished.