Today, I propose a savory recipe for a change! I bought some nice bunches of carrots and radishes at the local farm and I thought it was a shame to throw away the tops. After some research on the internet to make sure that we could eat them and from a zero-waste perspective, I made a green velouté with carrot and radish tops. The result is delicious and it's a change from the classic soups and veloutés. Let's see it all together!
Ingredients
For 4 people :
- the tops of 1/2 bunch of carrots
-a handful of radish tops
-a zucchini
-two small potatoes
-a small piece of green leek
-a shallot
-olive oil
-salt pepper
Option for dressage:
-cream or vegetable cream
- crushed almonds/hazelnuts
- black sesame seeds
-seeds of squash
- raw vegetables (here radish and cauliflower florets).
Preparation
• Pick the carrot tops off the stems and soak them in cold water.
• Do the same with the radish tops (keep only the very green leaves and remove the stems).
• Peel the potatoes and zucchini (if damaged).
• Cut them into large pieces.
• Clean and cut the green leek into strips.
• Chop the shallot.
• In a saucepan or pressure cooker, brown the chopped shallot in a
olive oil.
• Add the leek greens and mix together then add the tops, potatoes, and zucchini.
• Cover the vegetables with water and cook under pressure for 30 minutes or with a conventional lid for 45 minutes.
• Mix with a soup blender and add water if needed to achieve the desired consistency.
• Salt and pepper as you wish and add a tablespoon of cream or vegetable cream.
• Dress with crushed dried fruit and raw vegetables, seeds, or toppings of your choice.
