What to do with what you ( usually) do not eat Beet tops: blanched then sauté with butter and finish with a little sour cream. Will make a nice side dish with a pinkish sauce. Turnip or Radish Tops: blanched then sauté in butter with onions. In a vegetable soup it will add green color and taste. Carrot tops: blanched then put in the food processor with olive oil, nuts, and parmesan cheese for a flavorful pesto. Stinging neetle: leaves make a great soup. Stems: steep in water