Crispy Carrot Tops

Total Time: half an hour

Ingredients:

• 1 bunch of carrot tops
• 1 pinch of salt
• 4-5 twists pepper
• herbs and spices to taste
• 1 good glug of olive oil

Steps:

1. Cut the top feathery parts of the leaves off the tougher lower stalks and discard stalks. Wash the leaves well and drain.
2. Chop the leaves as finely as you can. You can also use these in soups and casseroles for extra nutrition and flavour.



3. Stir fry the chopped leaves with olive oil over a medium heat for about 5 minutes.

4. Reduce the heat and leave without stirring to cook until the leaves darken and turn crispy. Keep your eye on them to make sure they don't burn.
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5. Use to top vegetables (like the carrots they came off of!) and salads.

6. Keep any unused crispy carrot tops in the fridge for up to a week.

Great idea, very resourceful, nothing wasted!