Carrot Râpée
Based on a 40g serving (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
Julienne the carrots.
-
2
Sprinkle with salt and let sit for 10 minutes.
-
3
Mix olive oil, lemon juice, mustard, and black pepper together.
-
4
Squeeze the salted carrots to remove excess water and toss with the dressing.
