Carrot Top Gremolata
Gremolata is an Italian “dry sauce” used to add earthy freshness to dishes like Osso Bucco and pasta. Here we have used the green tops from carrots for a no-waste option. Delicious on fish, or as an accompaniment to roasted vegetables, this will be your new favorite way to use carrot tops. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 8
Calories: 7kcal
Equipment
- Cutting board
- knife
- Citrus Zester
- Grater optional
- Food Processor optional
Ingredients
- 1 cup carrot greens*
- 2 cloves garlic*
- 2 tsp lemon zest
- 1/4 tsp salt and pepper
Instructions
- Remove carrot greens from stems. On a cutting board, chop carrot greens very small, like herbs, then set aside in a bowl.
- Finely mince or grate garlic. Add to bowl with carrot greens.
- Add 2 teaspoons fresh lemon zest, and salt and pepper to bowl. Combine all ingredients gently. Use immediately, or store in the refrigerator for up to 4 days.
Food Processor
- Place all ingredients in a food processor. Pulse until finely chopped. Make sure to leave the leaves and garlic in small chunks and not a paste.
- Use Immediately, or store in the refrigerator for up to 4 days.
Notes
Food Photography by Sierra Buchholz
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 73mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 0.3IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg