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CARROT LE AVES
Finely chopped, the part of the carrot
that grows above the ground can
be mixed into the leafy salad, just
like parsley. When steamed for just a
short while, carrot leaves retain their
valuable properties, even when served
in warm dishes – the calcium content
is higher in the leaves than in the root.
KOHLR ABI LE AVES
Kohlrabi leaves, which many chefs
simply throw away after preparing the
vegetable, contain lots of fibre, vita-
mins and minerals – including twice
as much vitamin C and cell-protecting
carotenoids than in the tuber.
E N J OY ME N T
by WMF
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