300 g of finely grated carrots
4 slices of bread without crust
4 cups of orange juice
1 tablespoon of grated orange zest
1 tablespoon of mustard
1 tablespoon of English sauce
1/4 cup of olive oil
1/2 teaspoon of salt
1/2 cup of toasted and chopped hazelnuts
300 g of finely grated carrots
4 slices of bread without crust
4 cups of orange juice
1 tablespoon of grated orange zest
1 tablespoon of mustard
1 tablespoon of English sauce
1/4 cup of olive oil
1/2 teaspoon of salt
1/2 cup of toasted and chopped hazelnuts
Place the carrots, bread, orange juice, and orange zest in a processor along with the mustard, English sauce, olive oil, and salt
Process until you get a paste
Transfer to a bowl, add the hazelnuts, and mix with a spoon.
