Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
159
Calories
1g
Protein
14g
Fat
10g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 medium carrots
- Salt to taste
- 2 tbsp vegetable oil
- 1 tbsp whole black mustard seeds
- 2 tsp lemon juice
- =
Directions
1
Trim, peel and cut carrots into small pieces. In a bowl, toss with salt and set aside.
2
In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds.
3
As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots.
4
Add lemon juice and toss. Serve at room temperature or cold.
Recipe sourced from
fandom