Carrot Râpée

Name: Carrot Râpée
Total time: 40 min
Yield: 478 g
Ingredients: Whole Grain Mustard 30 g; Raw Carrot 400 g; Salt 3 g; Honey 15 g; Squeezed Lemon Juice 10 ml; Olivitalia Extra Virgin Olive Oil 20 ml

The moisture has been removed from the carrots, so the grams might not match exactly. Great as a sandwich filling, for bibimbap, as a salad addition, or served with meat.

Cook 40 min Difficulty EASY 378 kcal

#Carrot Râpée #Carrot Salad #French Home Cooking #Vegetable Dish #Diet Menu #Brunch Menu #Vegan #Salad #Olive Oil #Lemon Juice

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Ingredients

Main ingredients

Whole Grain Mustard 30 g
Raw Carrot 400 g

Seasonings/Sauce

Salt 3 g
Honey 15 g
Squeezed Lemon Juice 10 ml
Olivitalia Extra Virgin Olive Oil 20 ml

Nutrition summary

Carbohydrates 52.87 g 49%

Protein 6.26 g 6%

Fat 21.57 g 45%

Serving size 478g

Cooking steps

1

Julienne the carrots and salt them for 20 minutes to draw out the water.
2

Mix the drained carrots with all the seasoning ingredients. That’s it!

Carrot Râpée

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