“Crispy Seaweed” in the time of young, fresh carrots.
The greens are frondy, less tough. Yes to pesto (excellent mixed with herbs like mint and parsley), yes to simply using as a herb for a soup, or fresh as a garnish. I’ve been adding them to all sorts of things. Yes to salting for a Herbes Salees.
But just now got the idea for “Crispy Seaweed,” which I’ve never actually eaten in a Chinese restaurant, but would love to one day…
I love that Crispy Seaweed is usually Spring Greens. I love that you don’t need to fry it either.
I sat for a while at the kitchen table, and took apart the carrot tops…removed the stalks (which remain chewy and shall serve better in a vegetable stock), separated the feathery leaves and massaged them in sunflower oil and a little salt. Baked a few minutes in a hot oven on an oven tray, until crispy. Pure easiness.
Could have roasted in sesame oil. Could add chile. Could add Five Spice Powder. Could add some kind of umami. Plain and good was my Crispy Seaweed with a soft crunch and a melting texture afterwards.
Would be great on top of something else, like tofu or a piece of fish, or miso soup.
Kitchen Counter Culture 