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Carottes râpées
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Carottes râpées
by Diana Henry
Serves: 8 with other side dishes
Ingredients
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
Method
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.
Comments
This recipe was first published in October 2020.
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