We like to buy carrots with their green tops still attached, as we've found they have deeper, more complex flavor than bagged carrots. We wondered whether we could put the tops to use, much like we do with the greens from beets, turnips, and radishes, which we sauté or braise. After sampling the feathery greens raw and sautéed, we found that they tasted grassy and slightly bitter in both applications. Ultimately, we liked carrot greens best when we treated them like we would an herb: finely chopped as a garnish or blended into pesto with an equal amount of basil. The fibrous stems can also be used to add a light vegetal flavor to stock.