Basil Carrot Râpée

Name: Basil Carrot Râpée
Yield: 871.3 g
Ingredients: Mantova Black Balsamic Glaze 11 g; Pine Tree Wholegrain Mustard 46 g; Organic Extra Virgin Cold-Pressed Olive Oil 38 g; Minced Garlic 18.8 g; Liquid Allulose 60 ml; Basil Pesto 47 g; Squeezed Lemon Juice 52 ml; Fresh Carrot 598.5 g

943 kcal

#Basil Carrot Râpée #Carrot Râpée #Carrot Salad #French Salad #Healthy Cooking #Diet Meal #Vegetable Side Dish #Super Easy Recipe #Vegan Recipe #Appetizer

Image coming soon

Ingredients

Main ingredients

Mantova Black Balsamic Glaze 11 g
Pine Tree Wholegrain Mustard 46 g
Organic Extra Virgin Cold-Pressed Olive Oil 38 g
Minced Garlic 18.8 g
Liquid Allulose 60 ml
Basil Pesto 47 g
Squeezed Lemon Juice 52 ml
Fresh Carrot 598.5 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 126.26 g 42%

Protein 13.96 g 5%

Fat 70.81 g 53%

Serving size 871.3g

Cooking steps

1

Slice the carrots thinly into julienne strips.
2

Finely chop the basil.
3

Place the carrots and basil in a bowl.
4

Add olive oil, lemon juice, salt, and pepper, then toss to combine.
5

Let it rest in the refrigerator for about 10 minutes.
6

Transfer to a plate and serve.

Basil Carrot Râpée

AI 영양사 앤디