For the longest time it seemed like it was common sense that carrots need to be peeled and that the green tops cannot be eaten. It saves time on peeling, plus you get to keep the entire carrot. As for the greens, save the stems for stocks. This quick recipe uses the carrot roots (with the skin on) as well as the leaves. I’ve wasted all those carrot peels and stems over the years — it’s time to make amends.

Source: thestar August 20, 2016 10:52 UTC