Culled carrot leaf sauté

Name: Culled carrot leaf sauté
Cuisine: American
Ingredients: 100 g culled carrot leaf (about a hand full); 50 g mushroom (any mushroom is ok, I use Enoki); 10 g butter; 15 ml soys auce

Farmers cooking @cook_5727169

Mizuho-machi, Tokyo, Japan

Mottainai! This recipe used culled carrot leaf from the farm where I work. To grow carrot, you need to culled some of them before it gets bigger. Usually it's just a waste but apparently it's quite delicious!

Farmers cooking @cook_5727169

Mizuho-machi, Tokyo, Japan

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Ingredients

100 gculled carrot leaf (about a hand full)
50 gmushroom (any mushroom is ok, I use Enoki)
10 gbutter
15 mlsoys auce

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Steps

1

Fine chopped culled carrot leaf and mushroom.
2

Put butter into preheated pan. Put 1, into the pan after butter melted.
3

Gently saute until it's get soft (10-15min). Add soy sauce. You could put salt or mixed spices if you prefer.

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Farmers cooking @cook_5727169

on September 30, 2016 06:45

Mizuho-machi, Tokyo, Japan

Mizuho-machi, Tokyo based cooking group Tokyo Farmers Cooking. We enjoy cooking and support local farmer in Tokyo. Easy tasty recipes from the farm!Instagram https://www.instagram.com/farmers_cooking/Meetup cooking group http://www.meetup.com/Tokyo-Farmers-cooking-and-Events/