Surprisingly, chopped carrot tops won’t get you an orange hue. For a rich yellow color, chef Olnowich suggests boiling these on the stovetop.
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Hard-boil an egg in a quart of water, 2-3 tbsp. of distilled vinegar and the carrot tops for 20 minutes.
To intensify the colors, let the liquid cool with the egg in it and/or refrigerate it overnight.