Mushroom Tortellini with Carrot Tops & Zucchini

I'll never throw away my carrot tops again. Not only are they edible and herbaceously delicious, but in this eco- conscious world of ours, it's just one more way that we can avoid wasting. I don't know about you, but I usually have the tops of my carrots lopped off at the market. This weekend however, I kept them on. If you can eat beet greens, why not carrot? Just be sure to rinse them in cool water a few times because these guys are dirrrty! I had to put mine through three rinses of water to be rid of any grit.

I found myself with quite a few too many rehydrated mushrooms and some leftover chestnut pasta dough (you've seen me using this like crazy) so tortellini was an easy choice. I simply processed rehydrated morels, porcinis and shiitakes with homemade yogurt cheese and a bit of salt and pepper. I filled my tortellini and set them aside as I brought a pot of salted water to boil. To flavor my tortellini, I sautéed a few cloves of minced garlic in olive oil and added baby zucchini and diced carrots.  Once my water came to a boil, I turned the water down to a simmer and added my pasta filled with packets of goodness. At this point, I added my chopped carrot tops to wilt down. I wanted them to maintain a bite of earthiness. I drained my tortellini and added it to my sautéed mix of vegetables.

The carrot tops are very mild in flavor and just give the dish the right amount of freshness. Kind of like curly parsley. So next time you're at the market take your carrots… with the tops!


  • LBeeeze

    21 May 2008 04:05 pm

    I get hungry every time I come to this page……

    : )

  • Jeff D

    21 May 2008 07:05 pm

    I actually want to get a composting bin but I don’t think my landlord would dig it too much. 

    This looks great, though I’d probably add some meat :)

  • Erin

    21 May 2008 08:05 pm

    carrot tops? I suppose it all makes sense. if its leafy and green and attached to something edible, you can probably eat it too. i’m new to the world of beet tops, so here’s another to add to my growing list of things not to throw away again.

  • Purplesque

    21 May 2008 11:05 pm

    [this is good] Delicious..thanks for bringing carrot tops out to the table. I’ve eaten them before (and added them surreptitiously to potato-carrot curry) ..but your bold approach wins hands down!

    *dreaming of mushroom tortellini*

  • cheff jonny

    22 May 2008 12:05 pm

    Great job, thinking like a chef…use everything! :) I swear you need to change occupations.

  • MoOgooGuypAN

    22 May 2008 12:05 pm

    How interesting.  I’ve never thought of eating carrot tops.  I’m assuming the flavor is like a carrot with a parsley-like textrue.  Even the mushroom tortellini is something I’ve never seen but would love to taste.

  • Singing Horse

    23 May 2008 06:05 am

    [this is good] Oh, this sounds both delicious and interesting!  I’ve never had carrot tops.  I’ll certainly try that next time.  Great idea!  And your food porn is irresistible as usual.

  • bb

    24 May 2008 04:05 am

    Looks great! I keep carrot tops, both the nub of carrot you cut off and the greens for making stock as well.


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