(recipe from the book Local Flavors used with permission of the author, Deborah Madison)
Serves 4.
Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.
(serves 4)
1 bunch (6 small to medium) carrots, the tops and the roots
2 tablespoons unsalted butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, celery leaves, or lovage
Sea salt and freshly ground pepper
6 cups Vegetable Stock, light chicken stock, or water