Galettes aux fanes de carottes, sur carottes et édamame sautés, sauce tahini-yaourt-citron

I bought a juicer a long time ago. I thought I would start juicing, then after one week, I got tired of cleaning the juicer, so that went in the basement, where all the unused “things” sit. My basement almost looks like a museum of kitchen gadgets.

One week ago, for whatever reason, I decided to start juicing carrots again and bringing back the juicer from the dungeon. A boost of vitamin A would definitely not hurt my skin. My neighbor was telling me how her forehead skin spots (almost like vitiligo) disappeared after one week of drinking carrot juice. I love those kinds of stories, involving vegetables and proven health benefits, and not reading from a magazine.

So here I am at the store buying a tons of all kinds of carrots, thinking my skin will look soon gorgeous. I bought all the possible carrots I saw on the shelves: yellow, purple, thin, fat, long and short. It seems like there is a carrot party in the refrigerator.

After one day of juicing, I remembered why that machine was left in the basement for so long…the cleaning. It’s really annoying (that’s the least I can say), and it went straight back in the basement. Now, I have a lot of carrots to play with, it is a fun toy because you can use them and their greens in so many different ways.

Like any other root vegetable, you can eat the stems. You can make many things with carrot stems, such as soups, pesto, eat it as a saute green, etc…You no longer have to throw those away when you buy carrots by the bunch.

They don’t have a strong taste such as the mustard greens, they’re more subtle. These galettes are light and you need to eat more than two to feel replete, so eat them with a side dish other than a salad. You can add other spices but I like the combination of cumin, coriander and paprika.

Ingredients for 2

For the galettes

  • 1 bunch carrots with stems
  • 1 cup oats and oat bran (50-50)
  • cashew milk
  • 2 eggs
  • cumin powder
  • paprika
  • coriander powder
  • 1/2 tsp turmeric
  • 1/2 onion chopped
  • 1/2 tsp baking powder
  • salt and pepper

For the carrots and edamame

  • 1 tbs olive oil
  • 1/3 onion, chopped
  • 4-5 small carrots, peeled and cut in about 1.5 inches pieces
  • 1 cup edamame, shelled
  • 1 garlic clove, crushed

For the yogurt-tahini sauce

  • 3 tbs Greek yogurt
  • 3 tbs tahini
  • 1 garlic clove, crushed
  • juice of 1/2 Meyer lemon
  • zest of q/2 Meyer lemon
  • 1 tbs cilantro, chopped
  • salt and pepper


For the galettes

In a mixing container, mix well carrots greens, oat bran and oats. Add cashew milk and eggs, let sit until the oats start absorbing the liquid and the mixture starts to thicken, and turns into a pasty texture. Add milk gradually so you will see the quantity you need. You don’t want extra milk to sit at the bottom of the bowl. That would mean you added too much. Add all other ingredients and mix well.

Heat olive oil in a pan and add the quantity of 2-3 tbs of mixture. When the galettes are golden brown on one side, turn on other side. Remove from pan and keep warm.

For the carrots and edamame

Heat olive oil in a pan, add onion, cook stirring until fragrant, then add carrots and edamame. Add 2 tbs dry white wine, salt and pepper and cover with lid. Let cook at medium temperature until the vegetables are soft but a bit crunchy. Add garlic and stir for a few minutes.

For the yogurt tahini sauce

Mix well all ingredients together and serve sauce with galettes.