Carrot Tops: Take 2

As promised earlier in the week, tonight I decided to try cooking up the carrot tops from this week's delivery.  Per the suggestion on our CSA's "Harvest Tips" I sauteed them with some other veg and fresh herbs and made them into a quesadilla.  Which was totally delicious.  That may have had more to do with the copious amounts of butter and cheese than the actual carrot tops, but sauteing definitely killed the bitterness of the greens and is probably the way I'd go in the future.

Carrot Top Quesadilla

Butter/Olive Oil

Chopped Carrot Tops

Chopped Vegetables (I had onions and zucchini)

Fresh Herbs

Salt and Freshly-Ground Pepper

Grated Cheese (I used Cheddar and Jack)

Flour Tortilla

A Bit More Butter

Heat mixture of butter and olive oil in a large frying pan over medium-high heat.  When butter is melted and pan is nice and hot, add carrot tops and chopped veg.  Season with salt and pepper, stir in herbs and saute until tender.

Meanwhile, grate cheese onto your tortilla (I used whole wheat, because I opt for whole wheat flour over white most of the time -- less processed).  When the veg is ready, spoon it onto one half of the tortilla.  Grate more cheese on top and fold the empty half of the tortilla over.  Melt more butter in your pan and return the (now assembled) quesadilla to the pan.  Cook until the  cheese is melted and the tortilla is browned, flipping once (after the cheese has melted a bit and is holding the ingredients together -- otherwise you'll likely loose all of the ingredients as you try to flip!).  Yum!