Save those bright green carrot tops from the compost bin by whizzing them up into a spicy sauce for topping a North African-spiced carrot stew
Today’s warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish. Continue reading…
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