February 18, 2014 • Nancy Wolfson-Moche
It’s true that I ate carrots for breakfast yesterday, and that I’m all for variety, but these baby purple carrots and tops are different from yesterdays’ steamed with orange and ginger. Just look at their cores. 
serves one
INgredients
3 baby purple carrots with tops
Process
This is a simple way to offer raw carrots dotted with their tops for balance. Cut tops off carrots; wash and dry them. Chop them into tiny pieces.
Scrape the outermost skin from each carrot to remove tiny hairs and rough spots.
Wash each carrot well. Arrange carrots on a plate
and sprinkle chopped green tops all over.
©Nancy Wolfson-Moche 2014
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