Carrots With Their Tops

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The Perennial Plate


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1 Bunch of carrots

1 Bunch mustard greens

1 clove garlic

4 Tablespoons olive oil

1/2 Tablespoon rhubarb vinegar

1/2 Cup sunflower seeds (toasted)

1/2 Tablespoon honey

If you’d like, half cup Parmesan cheese

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