Carrot Top Gremolata Dip
Source: Foodwise Kids Program
This is a kid-friendly recipe that the whole family can prepare together! Created for CUESA’s Foodwise Kids program, it’s particularly well-suited for kids ages 6 to 12.
Many students and adults in our Foodwise Kids program are surprised to hear that the leafy tops of carrots are edible. Many carrots are sold with tops attached at our farmers market, so making gremolata is one way to save these greens from the compost bin. If you can’t find carrots with tops attached, use parsley instead. This recipe makes a dip well-suited to vegetable crudité, spreading on a cracker or adding onto other dishes (like topping a chicken breast or bowl of soup). In the picture above, it is shown with our Minted English Pea and Fava Bean Dip on the right.
Younger chefs can use their fingers to tear off leaves from the stems and can practice mixing ingredients. Older chefs can practice zesting and juicing a lemon. Adults may use a knife to finely mince the ingredients to make the texture of the gremolata smoother.
Prep Time: 10 minutes
Servings: 2 to 4
1 bunch of carrot tops (roughly 3 to 4 tablespoons of leaves)
1 large garlic clove
1 tablespoon olive oil
Salt, to taste
1. Wash your hands with soap and water. Thoroughly rinse fruits and vegetables and pat dry.
2. Use your hands to tear leaves off of carrot top stems. Ask an adult to finely mince leaves. Add to bowl.
3. Ask an adult to use a knife to mince garlic clove. Alternatively, use the microplane. Add the garlic to the bowl.
4. Roll the lemon with your palm onto a table. Push down on the lemon, as you roll it back and forth. This loosens the juice inside the lemon.
5. Use a microplane to zest the lemon. Collect the zest and add to the bowl.
6. Ask an adult to cut the lemon in half. Squeeze about a teaspoon of lemon juice into the bowl. Be sure to remove any seeds.
7. Add olive oil to the bowl. Mix thoroughly with a fork. Add salt to taste. You may also add more lemon juice or olive oil.