INGREDIENTS
3
carrots
500 milliliters
water (+extra)
1 tsp
salt
1/2 tsp
whole peppercorns
9
juniper berries
1/4 tsp
chili flakes
1/2 tsp
fennel seeds
1/2 tsp
sugar
2
bay leafs
3 tbsp
whole grain mustard
1 1/2 tbsp
dijon mustard
2 tbsp
finely chopped parsley