Carrot Râpée t
Based on 40g per serving (total 280g)
Ingredients
Main ingredients
- Whole Grain Mustard 35 g
- Filippo Berio Extra Virgin Olive Oil 35 ml
- Raw 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
Mix olive oil, lemon juice, salt, and pepper to make the dressing
-
3
Toss the julienned carrots with the dressing
-
4
Let it marinate in the refrigerator for about 10 minutes, then serve on a plate
