Edible Veggie Tops

January 12, 2013

pimg class=”alignright” alt=”veggie tops” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/veggie_tops.jpg” width=”320″ height=”213″ title=”veggie tops photo” //p
pIt can be easy to forget that the green tops of many vegetables are not only edible, but truly delicious. Beets, carrots, radishes and turnips often show up in supermarkets with no greens attached at all, and that’s a shame. When cooked and served with their greens, these veggies become side dishes with an amazing array of earthy, sweet, pleasantly bitter and peppery flavors./p
pa title=”Smart Fuel: Beets” href=”http://www.marksdailyapple.com/beets/#axzz2HbXTVR5m”Beet/a greens are probably the most familiar within this bunch. Turnip greens are a little more delicate but have a similar flavor. a title=”Smart Fuel: Radishes” href=”http://www.marksdailyapple.com/radishes/#axzz2HbXTVR5m”Radish/a greens are milder than the radish itself but still a bit peppery. Carrot tops are slightly pungent and herbal. All of these greens can be cooked in a variety of ways: sautéed or stir-fried with a title=”Is All Olive Oil Created Equal?” href=”http://www.marksdailyapple.com/is-all-olive-oil-created-equal/”oil/a or a title=”Animal […]

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