Lobak Lodeh with homegrown multi-colored carrots and their tops simmered in coconut milk. Tempeh provides additional flavor and texture.
Ever since I first started growing carrots in Minnesota, I have often thought about cooking the beautiful and fragrant leaves known as carrot tops or carrot greens. Somehow I never got round to doing it until now. Yes, carrot tops can be eaten and no, they are not poisonous! You can read more here.
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