Carrot Rapee with Yuzu Jam

Name: Carrot Rapee with Yuzu Jam
Yield: 430 g
Ingredients: Salt 10 g; Lemon juice 40 g; Allulose syrup 20 스푼; Whole grain mustard 30 g; Olive oil 30 g; Fresh carrot 300 g

Difficulty EASY 430 kcal

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Ingredients

Main ingredients

Salt 10 g
Lemon juice 40 g
Allulose syrup 1 스푼
Whole grain mustard 30 g
Olive oil 30 g
Fresh carrot 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 46.48 g 36%

Protein 5.22 g 4%

Fat 33.93 g 60%

Serving size 430g

Cooking steps

1

Finely julienne the carrots.
2

Mix yuzu (yuzu marmalade) to make the sauce.
3

Lightly sprinkle salt on the julienned carrots and let them sit for 10 minutes.
4

Squeeze out the excess moisture from the salted carrots.
5

Toss the carrots with yuzu sauce, olive oil, and pepper.
6

Let it rest in the refrigerator for 10 minutes, then plate and serve.

Carrot Rapee with Yuzu Jam

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