Carrot Greens Zhoug

A twist on a typical Zhoug sauce, but carrot greens are used instead of cilantro. Carrot Greens Zhoug has some heat, but cardamom, cumin, and coriander add a punch of flavor to balance it out. It is sweet and spicy with an added depth of flavor.

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I will take zhoug over pesto any day. The warming spices combined with the heat of the peppers creates the most wonderful spread that never gets old. It’s become a staple in our house, especially ever since I created this Carrot Top Zhoug recipe. It was developed out of a need to utilize the whole plant and not waste any part of the precious carrots we were receiving from our weekly CSA boxes.

Carrot Greens Zhoug is a riff on the classic Zhoug, but instead of using cilantro, we use carrot greens! It’s great if you too are at a loss as to what to do with your carrot tops and feel guilty tossing them in the trash! The flavor is very similar to the traditional stuff because the same spices are used, but it takes on its own personality. Carrot greens are a little coarser than cilantro and the flavor is not as sweet. If you want to keep things classic, I have a recipe for plain old’ Zhoug HERE, but if you are looking for a way to use up some carrot greens, you’ve come to the right place.

CAN YOU EAT CARROT GREENS

Carrot Greens are edible raw, however, they are bitter and coarse which makes them unappealing to eat on their own. With the help of a food processor or blender, breaking down the cell wall and combining the chopped up leaves with spices and oil makes the greens much more palatable. It is a complete game-changer and a great use for the carrot tops!

ARE CARROT GREENS GOOD FOR YOU

Carrot greens are very nutrient dense. They are high in vitamins A and C, calcium, and iron. They also are high in fiber.

WHAT TO DO WITH CARROT GREENS

The only use I’ve seen for carrot greens is pesto, however, pesto can be tricky for people with dietary restrictions or food allergies. Nuts are a top allergen and so is dairy. That’s basically a double whammy. Take nuts and cheese out of pesto, and you’re taking away all the flavor and texture, which doesn’t sound very appealing when using something as bitter as carrot greens.

If you are looking for an alternative use for carrot greens besides pesto, Zhoug is another option. This Carrot Greens Zhoug is jam-packed with flavor, which helps conceal the bitterness of the greens. Not only is it surprisingly delicious, it is healthy, and naturally gluten-free, dairy-free, and nut-free. If you’re looking for a use for carrot greens and looking for something compatible with your dietary restrictions, try making zhoug instead of pesto. There is nothing quite like it.

HOW TO MAKE ZHOUG

There are lots of ways to make zhoug. You can chop all the ingredients using a food processor, blender, immersion blender, or a knife and cutting board. It’s sort of a choose your own adventure when it comes to the appliance you decide to use, and either one will end in the same result. Whatever appliance you choose to use, just make sure the carrot greens, garlic, and peppers are broken down and form a paste

Once the consistency is right, the key to getting a good zhoug is to mix the oil in by hand with a spoon. DO NOT slowly pour your oil in while it is blending. So many recipes tell you to do that and it is wrong! Blending the oil into the greens will change the texture and leave you with a zhoug that doesn’t have that oily, runny consistency that is perfect for dipping crusty bread into. Just transfer the paste into a bowl and pour the oil over it and stir with a spoon.

Instead of tossing your carrot greens into the trash or compost, I hope I’ve given you inspiration for what to do with them instead. This Carrot Greens Zhoug is such an easy condiment to prepare and is chock full of flavor. If you give this recipe a try, I hope it becomes a staple in your household!

how to make zhoug, what to do with carrot greens

Dips + Sauces

American

Yield: 6

Author: Paige McDonald

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Carrot Greens Zhoug

A twist on a typical Zhoug sauce, but carrot greens are used instead of cilantro. Carrot Greens Zhoug has some heat, but cardamom, cumin, and coriander add a punch of flavor to balance it out. It is sweet and spicy with an added depth of flavor.

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

• 1 bunch carrot tops
• 1-3 jalapeno pepper
• 1 fresno pepper
• 4 cloves garlic
• 1 1/2 tsp Himalayan pink salt
• 1 tsp cumin
• 1 tsp cardamom
• 1 tsp coriander
• ½ to ¾ cup olive oil
• 1 lemon, fresh squeezed
• 1 tsp honey

Instructions

1. First, prepare the carrot greens. Begin by picking through any of the lousy carrot leaves and discard those pieces. Next, pick the leafy part off of the stem and discard the stems. Prepare the carrot tops by washing them and setting them aside to dry. To speed up the dry time, you can add it to a salad spinner to spin the water off.
2. Next, prepare the peppers by chopping off the tops, and cutting into large chunks. To cut back on the spice level, take the seeds out and discard.
3. Add peppers and garlic to the food processor, blender, or use an immersion blender. Chop for 30 seconds. Scrape down the sides and blend for 1 minute more.
4. Next, add salt, cumin, cardamom, and coriander. Blend until the spices are well incorporated.
5. Next, add the carrot greens. Alternate between blending and scraping down the sides until the mixture is almost a paste.
6. After you are done blending and the mixture is the desired consistency, transfer the paste to a bowl.
7. Add olive oil, honey, and lemon, and mix with a spoon.
8. It can be stored in the fridge for up to a week.

Notes:

Use whatever kitchen appliance you have, a blender, food processor, immersion blender, or even a knife, and cutting board will all work! Only use a couple peppers or take the seeds out to adjust the spice level to your tolerance.

Calories

138.19

Fat (grams)

13.75

Sat. Fat (grams)

1.89

Carbs (grams)

4.66

Fiber (grams)

1.15

Net carbs

3.51

Sugar (grams)

1.80

Protein (grams)

0.56

Sodium (milligrams)

98

Cholesterol (grams)

0.00

https://www.theonlypodge.com/blog/carrot-greens-zhoug

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