Grated Carrots with Lemon and Flat Parsley

Crunchy carrots that release their juices with salt. The acidity of the lemon and the kick of the mustard wake up the vegetable's natural sweetness.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 148
• Protein: 1 g
• Carbs: 7 g
• Fat: 11 g

Ingredients

• 500 g Carrot ( peeled and grated )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Rapeseed oil
• 1 tsp Mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Parsley optional ( chopped )

Instructions

1. Preparing the carrots

   Peel the carrots. Grate them using a medium blade: too fine and they turn to mush; too coarse and they are unpleasant to eat.

2. Emulsifying the dressing

   In a bowl, dissolve the salt in the lemon juice. Add the mustard and pepper, then pour in the oil while whisking to bind everything together.

3. Mixing and resting

   Pour the dressing over the carrots. Add the chopped parsley. Mix firmly and let rest for 15 minutes so the carrots soften slightly.

Chef's tips

• Don't skip the resting time: the salt needs to draw out some moisture from the carrots to create a natural juice that blends with the dressing.
• If the carrots are very sweet, increase the amount of mustard to balance it out.

Storage

Keep for 48h in the fridge in an airtight container. They are often better the next day once the flavors have infused.