4 large carrots, peeled and cut into 3 inch lengths
1 tbsp fresh lemon juice
2 tbsp canola oil, pure polive oil, or extra virgin olive oil
2 tbsp finely chopped parsley
salt and freshly ground white pepper
1/2 teaspoon sugar (optional)
1. Grate the carrots by pushing them lengthwise along the grater teeth. Grate one side of the carrot until you get down to the woody core. Rotate the carrot a half turn, grate again down to the core, give a quarter turn, and repeat until you've grated all 4 sides and are left with only the core. Discard the cores.
2. Remove the string from 2 celery ribs with a vegetable peeler or paring knife and cut the rib into 1/4 inch cubs. Add to the grated carrots.
3. Toss the grated carrots, celery, oil, lemon juice, parsley, salt, and white pepper. Taste the carrots and toss them with the sugar if you think they need to be sweeter.