Carrot Râpée
Based on 80g per serving
Ingredients
Main ingredients
- Whole Grain Mustard 20 g
- Filippo Berio Extra Virgin Olive Oil 40 ml
- Fresh Carrot 400 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
37.78 g
29%
Protein
5.52 g
4%
Fat
39.4 g
67%
Cooking steps
-
1
Julienne the carrots.
-
2
Sprinkle a little salt and let sit for 10 minutes.
-
3
Mix olive oil, lemon juice, sugar, mustard, and pepper to make the dressing.
-
4
Squeeze excess moisture from the carrots and toss with the dressing.
-
5
Let it marinate briefly, then plate and serve.
