Carrot Râpée
Per serving (40g) (total 280g)
Ingredients
Main ingredients
- Whole Grain Mustard 25 g
- Filippo Berio Extra Virgin Olive Oil 35 ml
- Fresh Carrot 410 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
38.83 g
31%
Protein
5.98 g
5%
Fat
35.44 g
64%
Cooking steps
-
1
Julienne the carrots finely.
-
2
Mix olive oil, lemon juice, salt, pepper, and sugar to make the dressing.
-
3
Pour the dressing over the julienned carrots and toss well.
-
4
Place the finished carrot râpée on a plate and garnish with parsley.
