Carottes Rapees
Carottes Rapees. Make the vinaigrette by whisking the salt into the vinegar. Using a peeler, peel the carrot into thin sheets, and then cut them in halves.
Coarsely chop the parsley and combine with carrots. Toss the carrots in a room bowl with parsley and olive oil. Cut carrots into a fine julienne with the julienne blade of a mandoline or a sharp knife.
Make the dressing by whisking together the lemon juice, olive oil, sugar and salt and pepper until the sugar and salt have dissolved.
Hachez finement l'échalote et rajoutez-la dans vos carottes.
Pour conserver vos carottes des semaines (voir des mois!), placez les dans des bacs remplis de sable, idéalement dans un endroit sec et à l'abri de la lumière. In a small bowl, whisk together the lemon juice, mustard and salt. Simple restaurants like Chartier just toss a.
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Peter Baumgardner
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