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Grated Carrots with Lemon and Black Pepper

Howard L. Puckett
Yield Makes 4 cups
"You'll find this often served in rustic restaurants in France," Jane says.

Ingredients

  • 8 large carrots, coarsely shredded
  • 1 lemon
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Place carrots in a medium bowl. Using a vegetable peeler, remove a 2-inch-long, 1/2-inch-wide strip of peel from lemon. Mince lemon peel, and stir into carrots. Remove seeds from lemon, and squeeze lemon juice into carrot mixture. Stir in pepper.