Grated Carrots with Lemon and Flat Parsley
15 min
total
4
people
148
calories per serving
Ingredients
4 people
- 500 gCarrot (peeled and grated)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspRapeseed oil
- 1 tspMustard
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcParsley (chopped)
Method
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.
- 1
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
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
Pour the dressing over the carrots. Add the chopped parsley. Mix firmly and let rest for 15 minutes so the carrots soften slightly.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48h in the fridge in an airtight container. They are often better the next day once the flavors have infused.
4.2
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