Shredded Carrots with Lemon

This is a refreshingly simple way to prepare carrots. It is a recipe my sister acquired while living in Italy, a nice make-ahead side dish for week nights or holidays. Purple carrots, if you can find them, add great color contrast.

Shredded Carrots with Lemon
10 organic orange carrots, peeled and shredded
2 purple carrots, peeled and shredded
Juice of 2-1/2 medium lemons
1/2-3/4 c. sugar

Shred the carrots in a food processor, then transfer to a large bowl. Add lemon juice and sugar to taste. Stir to dissolve sugar. Taste and adjust sugar to your liking. You want it lemony but not bitter. It should be a bit sweet. Cover with plastic wrap and chill in refrigerator for 3-4 hours to develop flavor. Serves 4-6.


This entry was posted in Easter, Salads, Thanksgiving, Vegetables, Vegetarian. Bookmark the permalink.

One Response to Shredded Carrots with Lemon

  1. Zina Woods says:

    Thank You! And I hear that your daughter got her call! What are the specs and I’ll add her to my missionary letter list! Exciting times! In more ways than one . . .

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