Waste not, want not. Save the earth one bite at a time with our eco-friendly Maple Carrot Toast. We used the entire carrot to reduce food waste. That’s right, the green tops are edible too! On toasted bread, spread a farmer cheese blend, layer on sliced carrots – a great source of fiber – and then sprinkle the carrot top as a garnish. Nothing gets thrown away and nothing goes to waste.
A Rainbow of Nutrition and Taste
With colorful flesh and versatile use, a variety of carrots have been around the world for thousands of years. Food historians estimate that orange carrots gained popularity in the 1500s. While orange carrots have long been the favorite at most American tables, you will find colorful varieties in different regions around the globe. All varieties of carrots are extremely nutrient-dense and a great addition to a healthy diet – they’re high in fiber and rich in potassium, vitamin C, and vitamin K. However, each individual color contains a specific set of phytonutrients (antioxidants) which offer slightly different nutritional benefits.
Orange carrots contain the highest concentrations of alpha- and beta-carotene. Alpha- and beta-carotene promote and support your body’s production of vitamin A, which is a necessary vitamin for healthy eyes.
Red carrots are rich in lycopene (as are tomatoes – it’s the phytonutrient that gives red fruits and veggies color) and beta-carotene. Lycopene has been shown in some studies to reduce the risk of heart disease and some types of cancer, including prostate and cervical cancer.
Yellow carrots contain the phytonutrient lutein, which is linked to the reduced risk of certain age-related eye diseases, including macular degeneration and cataracts.
Purple carrots are high in anthocyanins, as well as alpha- and beta-carotene. Anthocyanins have been shown to have anti-inflammatory properties, help protect against heart-related diseases, and support a healthy immune system.
- Remove the greens from the carrots, wash, pat dry, and set aside.
- Cut the petiole (hard stem) from the carrots, wash, and set aside.
- Rinse and slice the carrots in vertical halves and toss with butter, maple syrup, garlic powder, salt. Place onto a pan and into a 350-degree oven until caramelized. Remove and let cool.
- In another pan toss carrot greens with olive oil and sea salt. Bake 350-degree oven till crispy. Remove and let cool.
- In a food processor blend together farmer cheese, plain kefir, carrot stems, garlic clove, and salt to taste.
- Toast the bread slices and top with the farmer cheese blend, maple carrots, and greens. Enjoy!