Carottes Râpées - a simple salad very common in France. It's a light and fresh tasting way to enjoy this winter vegetable.
1 bunch of large carrots
1/2 bunch flat leaf parsley, coarsely chopped
juice of two lemons
2 - 3 tbsp. olive oil
salt & freshly ground pepper to taste
Scrub or peel carrots then grate using a food processor or box grater - the finer the better
In a large bowl, whisk together lemon juice, olive oil and salt and pepper.
Add grated carrots and chopped parsley. Toss and serve!
ABOUT IOWA INGREDIENT
Explore the farms, restaurants, and ingredients that make Iowa food uniquely Iowan. Host Charity Nebbe takes viewers on a journey to discover flavorful Iowa ingredients. From apples to spinach to rhubarb and herbs, each episode features a single Iowa ingredient and treats viewers to a spectacular trip from the farm to the table. Explore where these delectable ingredients are grown in Iowa, learn more about some talented chefs who use local ingredients, and join Charity in the kitchen to savor some delicious recipes.
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