Grated carrots with lemon and parsley
The simplest of salads, and one of the richest: the raw carrot keeps everything cooking would take from it.
Finely grated and drizzled with lemon, the raw carrot keeps its vitamin C and its carotenoids. A drizzle of oil improves their absorption. Fresh parsley brings its green note and its vitamin C. A great fresh classic, ready in ten minutes.
Ingredients
- Carrots4 medium
fresh, nice and firm
- 1 small bunch
- Lemon juice1 lemon
- Olive oil2 tbsp
- Salt1 pinch
Steps
- 1
Grate the carrots
Wash and scrub the carrots (peeling isn't necessary if they're organic). Grate them finely.
10 min
- 2
Season
Mix with the lemon juice, oil, and salt. The lemon stops the carrots browning and fixes their colour.
5 min
- 3
Add the parsley
Chop the parsley and stir it in. Let it rest 15 minutes in the fridge before serving: the carrots soften and soak it up.
15 min
Storage
Keeps 2 days in the fridge in a closed box.
How to use it
As a starter or a side, all year round.
Health properties
- The carrot is a major source of beta-carotene (provitamin A); adding a little oil favours its assimilation.
- Eaten raw, it keeps its vitamin C, which cooking reduces.
These preparations belong to cooking and herbal tradition: they nourish and support, do not “cure” anything and replace no treatment. Ask a doctor or pharmacist before prolonged use, if under treatment, pregnant or breastfeeding, or for a child. Follow the stated storage precautions strictly.
Precautions
Wash or scrub the carrots well. No particular contraindication; a very abundant and regular consumption can slightly colour the skin (carotenodermia, harmless and reversible).
Sources & tradition
- · Ciqual nutritional composition table (ANSES), raw carrot
- · French culinary tradition