Is there anything more annoying to photograph than grated carrotsI’m asking you.
Not much in my opinion except maybe the sausage. Once I had to shoot a blood sausage and I can tell you that I still remember it. No matter what angle I put my camera, it was a horror. I was in a cold sweat before I found the solution, slicing it! #GoodBloodBloodButIt’sGoodSafe #SeeMyLife
And I can tell you that grated carrots are not easy either. It saturates in the oranges, it pisses me off. Rhaaaaa! One day I’ll get there!
Anyway, even if the picture is not sensational, grated carrotsIt’s very, very good. The secret to successful preparation is to prepare them a little in advance so that the carrots soften and absorb the sauce.
For 2 persons
And for the sauce:
- 1 pinch of salt
- 1 pinch of pepper
- 2 tablespoons lemon juice (12 lemons)
- 5 tablespoons of olive oil
- 1 clove of garlic
Peel the carrots, wash them and grate them. Coarsely crush the almonds. Put everything in a salad bowl. Add the cranberries or raisins.
Prepare the seasoning : Pour 1 pinch of salt, 1 pinch of pepper into a bowl, sprinkle with the lemon juice and olive oil and then add the pressed garlic clove.
Pour over the carrots, mix and marinate at least 1 hour before eating!