Bresc BV

Carrot-lemon dip

Carrot-lemon dip

Used bresc products

Ingredients

330 g
  • 300 g carrot
  • 100 ml sunflower oil
  • 30 g Bresc Parrillada aio e lemone
  • ½ lemon
  • salt and pepper

Preparation method

Peel the carrots and cook them until tender. Allow the carrots to cool thoroughly and puree them in a blender with the oil and the juice of half a lemon. Add the Parrillada aio e limone and season with salt and pepper. Add a little extra oil if necessary.