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    Carottes râpées

    by Diana Henry

    Serves: 8 with other side dishes


    400g carrots, peeled
    1 tsp Dijon mustard
    1 tbsp lemon juice
    3 tbsp extra virgin olive oil
    ¼ tsp caster sugar, to taste
    1 tbsp chopped chives
    1 tbsp chopped flat leaf parsley


    1. For the carrots, grate them coarsely on a box grater. In a mixing bowl mix together the mustard, lemon juice and some salt and pepper. Whisk in the olive oil and add a little sugar to taste. Add the
    carrots to the dressing and stir in the herbs. Taste and adjust the seasoning if needed.

    2. Transfer to a serving dish and serve with charcuterie – meats, rillettes, terrines and salami – and plenty of bread.

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