Grated carrots

I miss the charcuterie

In Paris, when you want a take-out dinner, the easiest choice is the neighborhood charcuterie, where you can get all kinds of ready-cooked meals, but also appetizers and side dishes. Grated carrots is one of the most common appetizers in all Paris charcuteries – healthy, simple, cheap!

How to make grated carrots:

Get out the food processor. Cut the tops off four carrots and cut them into quarters. Put them in the food processor and grate them. Use a rubber spatula to scrape the grated carrot out into a small bowl, and add two tablespoons of olive oil, the juice of half a lemon, and a pinch of salt. Serve cold (or room temperature).

We eat grated carrots all the time as a winter side dish with dinner, whenever I don’t have any other ideas for a side. They’re a little sweet so they’re especially good with sweetish main dishes like corn pancakesnoodle souffle, or mac and cheese.

Vegetarian or vegan

Grated carrots are completely vegan, no worries! If you want another vegan way to cook carrots, try candied carrots.

Can I keep grated carrots for later?

Well, you can eat this salad for the next few days, but it begins to look a little tired. It’s better fresh.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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