Carrot leaf tempura!

The main meal is not actually something that I would necessarily need to share with you in this blog (though it was really tasty): I made a rice/amaranth mixture sprinkled with dulse seaweed flakes and an ovendish of long baked red onions, cauliflower and seaweed-flavoured tofu (conveniently premade by our local macro company). All marinated for a couple of hours in olive oil with salt, minced garlic and dried thyme.

But the extraordinary thing was the carrot leaf tempura! Carrot leaves can have quite a strong flavour and tough texture so sometimes I´m not sure how to use them properly, but this definitely is a winner 😀 I used a tempura batter of white rice flour, a pinch of aluminum-free baking powder, pinch of salt and enough water to make a runny but still sticky batter (mine was too thin :-p), and then I deep-fried the little “branches” of carrot greens until crispy. Another nice idea is deep-fried daikon greens, I just made a few (without the batter) as a decoration 🙂 I definitely recommend eating your greens quickly blanched, steamed or sauteed 90% of the time, but this is sure a nice treat!

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