Carrot Râpées
Based on 40g per serving (total 280g)
Ingredients
Main ingredients
- whole grain mustard 25 g
- Filippo Berio extra virgin olive oil 35 ml
- fresh carrot 411 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
38.92 g
31%
Protein
5.99 g
5%
Fat
35.44 g
64%
Cooking steps
-
1
Wash the carrots thoroughly, peel, and julienne them.
-
2
Sprinkle salt over the julienned carrots and let them sit for 10 minutes.
-
3
Mix lemon juice, olive oil, sugar, and pepper to make the dressing.
-
4
Squeeze excess moisture from the salted carrots and mix them with the dressing.
-
5
Chill in the refrigerator, then serve on a plate.
