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Howard L. Puckett Photo by: Howard L. Puckett

Grated Carrots with Lemon and Black Pepper

"You'll find this often served in rustic restaurants in France," Jane says.

Coastal Living SEPTEMBER 2004

  • Yield: Makes 4 cups

Ingredients

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

Preparation

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.

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