Carrots and Tops!

Sunday, November 20, 2016

Carrots and Tops
growing up in Alaska we always tried to incorporate every part of our ingredients in what ever we cook. Here is one of my favorite ways to have Carrots.
Chop up Carrots and Tops, Water sauté the Carrots and Tops with a pinch of Salt until done. then mixing in  spoonful of Tahini and Umeboshi Vinegar.

 For Lunch
Soft cooked Polenta
Nishime Squash,Daikon and Sweet Yam
(watch and learn how to make 
Carrots and Tops
Leftover Blanched Collard and Carrots
Garlic Fried Beans


For Dinner
Baked Sweet Yam
Sautéed Kale with crumbled Tofu
(watch and learn how to make Tofu here)
Vegetable broth, 
with Brown Rice Pasta, Squash, Carrots, Cabbage,Daikon,Shoyu,Salt,Vinegar 

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