Stories / Recipes

Carrot Tops Make the Best Homemade Spaetzle

Frank Guerriero

February 27, 2019


Photo: Keirnan Monaghan and Theo Vamvounakis

This #WasteNotWednesday, we’re reaffirming our devotion to the infinitely versatile carrot. We’ve already chopped and roasted them into a vibrant salad, plus used their tops for harissa, kimchi, and a luscious braise. Now, with a recipe from Patrick Mulvaney that utilizes the entire vegetable, we’re elevating this root to main-course status.

To make Mulvaney’s carrot spaetzle, start by blending the herbaceous tops into a sticky dough. While that’s resting, dust the carrots’ peels with rice flour before frying them until criminally crisp. Then, resist the urge to devour the peel chips as you pass the spaetzle dough through a colander and boil them until they float to the surface. To finish, brown the plump little dumplings in some butter with spring onions, garlic, and carrot coins, then garnish the dish with those irresistibly crunchy scraps. Get the recipe and make it tonight.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.