Are carrot greens edible?

Yes, carrot greens are edible! Packed with potassium and vitamins A, C, and K, they are a smart, healthy, and delicious way to avoid food waste, whether by preparing them in a gremolata atop roasted carrots or in a zesty pesto .

What is date molasses?

Date molasses (also known as date honey or silan) is a thick, sweet syrup commonly used in Middle Eastern cuisine and available at specialty grocery stores. Date syrup can be used in desserts such as Nutty Toffee-Date Cake or as a final drizzle in a Coffee Tahini Shake .

An oil-based sauce from Veracruz, it combines fragrant toasted chiles, garlic, peanuts, and sesame seeds. You can make it yourself or buy it jarred.

Vegetable Tostadas

Name: Grilled Carrot Tostadas
Total time: 45 min
Ingredients: 1 pound cream cheese, softened; 3/4 cup packed fresh cilantro leaves, chopped and divided; 1/2 cup packed fresh mint leaves, chopped and divided; 2 tablespoons plus 3/4 teaspoon kosher salt, divided, plus more to taste; 1 tablespoon plus 1/4 teaspoon ground black pepper, divided; 1 3/4 pounds large carrots, scrubbed and tops reserved (about 8 carrots); 1/4 cup plus 1 1/2 teaspoons olive oil; 2 tablespoons jarred salsa macha (such as Somos), plus more for drizzling; 1 1/2 teaspoons red wine vinegar; 1 1/2 teaspoons date molasses, plus more for drizzling; 12 tostadas (such as Charras)

Grilled Carrot Tostadas, multiple — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:

35 mins

Total Time:

45 mins

Yield:

12 tostadas

These veggie tostadas from 2023 F&W Best New Chef Edgar Rico feature grilled carrots dressed in smoky salsa macha and sweet date molasses. Vibrant carrot leaves, picked fresh from carrot tops, are a surprising yet natural topping, tossed with additional refreshing cilantro and mint plus zesty red wine vinegar. All sit atop crispy corn tostadas smeared with cream cheese mixed with fresh cilantro and mint.

Due to the carrots’ natural taper, each bite differs in texture, ranging from completely tender to slightly crisp. The carrots also hold onto the spicy, seedy, nutty elements of the salsa macha, while the bright carrot greens balance the flavors of the sweet date syrup and tangy vinegar.

Frequently Asked Questions

Are carrot greens edible?

Yes, carrot greens are edible! Packed with potassium and vitamins A, C, and K, they are a smart, healthy, and delicious way to avoid food waste, whether by preparing them in a gremolata atop roasted carrots or in a zesty pesto.
What is date molasses?

Date molasses (also known as date honey or silan) is a thick, sweet syrup commonly used in Middle Eastern cuisine and available at specialty grocery stores. Date syrup can be used in desserts such as Nutty Toffee-Date Cake or as a final drizzle in a Coffee Tahini Shake.
What is salsa macha?

An oil-based sauce from Veracruz, it combines fragrant toasted chiles, garlic, peanuts, and sesame seeds. You can make it yourself or buy it jarred.

Notes from the Food & Wine Test Kitchen

Use a knife to slice the grilled carrot for a more precise cut. If you opt for a mandoline, use a glove for safety. This also ensures the process remains clean. Start by pushing the thicker end of the carrot through the blade, and carefully slice until the carrot becomes too thin to slice. At this stage, slice the remaining carrot with a knife.

Suggested pairing

Try an easygoing, light-bodied, chilled red, such as Planeta Frappato, with these crisp and refreshing tostadas.

Make ahead

Carrots can be grilled up to one day ahead. Store in an airtight container in a refrigerator until ready to serve.

Cook Mode (Keep screen awake)

Ingredients

1 pound cream cheese, softened
3/4 cup packed fresh cilantro leaves, chopped and divided
1/2 cup packed fresh mint leaves, chopped and divided
2 tablespoons plus 3/4 teaspoon kosher salt, divided, plus more to taste
1 tablespoon plus 1/4 teaspoon ground black pepper, divided
1 3/4 pounds large carrots, scrubbed and tops reserved (about 8 carrots)
1/4 cup plus 1 1/2 teaspoons olive oil
2 tablespoons jarred salsa macha (such as Somos), plus more for drizzling
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons date molasses, plus more for drizzling
12 tostadas (such as Charras)

Directions

Place cream cheese in bowl of a stand mixer fitted with a whisk attachment. Add 3 tablespoons of the cilantro, 2 tablespoons of the mint, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; beat at medium speed until whipped and smooth, about 2 minutes. Place in a medium bowl, and set aside until ready to use.
Preheat grill to high (450°F to 500°F). Fill a large bowl with ice water. Pick leaves from carrot greens, and discard stems. Add leaves to ice water; let stand until leaves are perky and firm, about 3 minutes. Remove leaves, dry on paper towels and wrap. Refrigerate until ready to use.
Place carrots in a large baking dish; drizzle with 1/4 cup of the olive oil, 2 tablespoons of the salt, and 1 tablespoon of the pepper; toss to coat.
Place carrots on grill, and reduce heat to medium (350°F to 400°F). Grill, turning often, until charred on all sides and tender-crisp, about 10 minutes. Transfer carrots to a cutting board, and let cool slightly, about 10 minutes. Thinly slice carrots on a harsh diagonal. Transfer to a large bowl, add salsa macha and toss to coat. Set aside.
Remove carrot leaves from refrigerator and place in a medium bowl. Add remaining cilantro, mint, salt and olive oil, plus red wine vinegar and date molasses; toss to coat.
To assemble the tostadas

Spread about 2 tablespoons of the cream cheese mixture on each tostada. Top each with about 1/3 cup carrots. Garnish with carrot leaves mixture. Drizzle evenly with additional salsa macha and date molasses.

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen