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Runa Wyneken: "Added some toasted shaved almonds, and some extra…" Read More
5Ingredients
30Minutes
120Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups carrot greens (lightly packed cleaned, dried, and roughly chopped, large stems removed beforehand)
- 1 large garlic clove (roughly chopped)
- 1 Tbsp. lemon juice (freshly squeezed)
- 1/4 cup extra virgin olive oil
- 3/4 tsp. salt
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium440mg18% |
Potassium10mg0% |
Protein0g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate<1g0% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A0% |
Vitamin C4% |
Calcium0% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Runa Wyneken a year ago
Added some toasted shaved almonds, and some extra garlic. Very nice! Great way to use carrot tops!
I was expecting it to get a bit more creamy than it did, but maybe it’s my food prossesor.
Does anyone know how long it should last and where it’s best to keep it?
Cassie Hoffsommer 5 years ago
It was great! I didn’t think carrot tops could be so tasty and useful. No need to chop them beforehand, and next time I would start with less salt. I like using half the garlic, too. I quadrupled the recipe since it’s great thing to freeze for later.