Creative Commons image credit, below.
This recipe couldn't be easier -- one slices some carrots and beets (one is supposed to peel the beets first), and put on a sauce which just takes a few minutes to mix. Fiber, fiber, fiber! The recipe hails, too, from Paris, so it has that certain je ne sais quoi for those of us in the States. (Photo above has nada to do with recipe or site Chocoate & Zucchini, it's just another lush photo licensed by Creative Commons.) Please ensure that the Dijon mustard you use for the recipe is gluten free. (Note: I made it without Dijon mustard, as I didn't happen to have any, and it was still good, but probably would have been better with the Dijon. I also used plain organic balsamic vinegar).
And, for a bonus, on the site itself, the recipe is called "Carottes et Betteraves Râpées" (en francais, bien sur).
The woman who runs the site -- and has penned a book of the same name -- is Clotilde Dusoulier. There's something refreshing about the fact that I had to go to the "About" page to actually find her name!
Click: Beet/Carrot recipe
And, for a bonus, on the site itself, the recipe is called "Carottes et Betteraves Râpées" (en francais, bien sur).
The woman who runs the site -- and has penned a book of the same name -- is Clotilde Dusoulier. There's something refreshing about the fact that I had to go to the "About" page to actually find her name!
Click: Beet/Carrot recipe
RSS Feed
