Recipe ideas start flowing in and I am already dreaming of our next meal.
I remember a silly act I did last year. When I came home one spring morning with a bag full of these carrots, I chopped off the tops and threw it without even thinking through. It was only after I spoke to mom the next day, it occurred to me that it’s edible. Lesson learnt! This time, I knew exactly what I wanted to do.
Few months’ back, a friend had shared a cilantro chutney recipe with me while sipping wine at a party. It has peanuts, coconut flakes, cumin and cilantro, which I thought was a lovely flavor blend. I wanted to try it this time but with the feathery carrot greens. I updated her recipe a tad bit by adding olive oil to give it a creamy sauce like texture.
Tossed the shaved carrots, boiled pasta with the spicy creamy sauce and it turned into a beautiful spring lunch. Just the image I had while buying these carrots.
