Carrot juice

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 1
  • 2 Carrots (about 100 g each)
  • 150 g Celery
  • 1 (100 g) small apple
  • 1 TEASPOON Whipped cream

Directions

  1. 1

    Clean and wash the carrots and celery. Quarter the apple and remove the core. Juice everything one after the other in the centrifuge and let it run into a glass. Stir, add cream and mix lightly with the juice

  2. 2

    Spoon: Carl Martens