Pick up a copy of Scraps, Wilt & Weeds and you’ll never look at vegetable tops, stalks, leaves and other sub-prime bits again. Following in the tradition of world-renowned Danish restaurant Noma, chef Mads Refslund and food writer Tama Matsuoka Wong take an intimate look inside the true potential of underutilized vegetable parts. Choose a recipe, like this carrot top granita, and rekindle your love of fresh produce.
Who says that vegetables have to be savory? I like to use them to make an icy granita to use as a base for dessert, as in pairing with a light yogurt cloud and some sweet and softened fruits. Because the granita method uses vegetables that are chopped, pureed, and then frozen, it is good for rough or tougher textured vegetables. Carrot tops work beautifully, as do beet tops, wheatgrass, and sorrel. In fact, I use this recipe to make a wheatgrass granita for my Fallen Fruit Dessert.
Reprinted with permission from Scraps, Wilt + Weeds
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