Carrot Rape
Per serving: 40g (Total 280g)
Ingredients
Main ingredients
- Whole Grain Mustard 35 g
- Filippo Berio Extra Virgin Olive Oil 35 ml
- Fresh Carrot 410 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
39.06 g
30%
Protein
6.7 g
5%
Fat
36.62 g
64%
Cooking steps
-
1
Wash the carrots thoroughly and peel them.
-
2
Slice the carrots thinly into julienne strips.
-
3
In a bowl, mix olive oil, lemon juice, salt, and pepper.
-
4
Add the julienned carrots and toss until the seasoning covers them evenly.
-
5
Let it sit in the refrigerator for 10–20 minutes, then serve on a plate.
