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Carottes râpées

kept bybeberequin
recipe byDavid Lebovitz

7 large carrots (shredded finely)
half bunch of flat leaf parsley (leave it coarse)
juice of 2 lemons
2 to 3 soup spoons of olive oil
1 to 2 coffee spoons of sugar
freshly ground pepper
Optional: mustard, either Dijon or coarse grained



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