carottes râpées

Originally uploaded by Fido Cat

My sister, who lives in Wisconsin, found herself with an over-abundance of carrots and asked me for suggestions for what to do with them. I remembered an article I’d seen about carrotes râpées, which is apparently a popular dish in France, linked from the Amateur Gourmet. Here are the results:

“The hardest part about this was cutting the carrots (which became much more easy when I stopped caring about the size of the cuts). I cut 4 large carrots by shaving off the sides with a sharp knife, and continued until there was no carrot left. If bigger chunks came off, I just cut them down later. In a bowl I added the carrots, about two tablespoons of parsley, salt, extra virgin olive oil , a tablespoon of sugar, lemon juice (two caps full) and ground pepper. Mix well and enjoy.

It was tangy and sweet but surprisingly full of flavor. A perfect light treat with my dinner.”

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