Spicy mixture of carrot tops, garlic, dill and parsley
Composition / ingredients
40
servings:
Cooking method
1. Carrot tops and all the greens that we will harvest for the winter are very well washed. I leave the greens in a dish with warm water for 15-20 minutes, then rinse under running water.
2. Put the greens on a paper towel and let the excess water drain and dry.
3. I wash the cans with ode and sterilize them over steam, turn them over on a clean cloth so that the water runs off.
4. All the herbs and garlic are finely chopped, mixed with salt and put into jars.
We close the lids and put them in the refrigerator for storage.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Carrot tops - 35 kcal/100g
