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Hazelnut & mustard carrots

A serving dish with hazelnut & mustard carrots

Hazelnut & mustard carrots

Name: Hazelnut & mustard carrots
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8
Ingredients: 50g whole blanched hazelnuts; 2 tsp Dijon mustard; 1 tsp red wine vinegar; 2 tbsp dry sherry; 50ml vegetable oil; 500g carrots thinly sliced

Miriam Nice

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 5 out of 5.1 ratingRate

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Spruce up your carrots for the Christmas dinner table with a mustard and sherry dressing for extra flavour. Scatter over toasted hazelnuts to serve

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

50g whole blanched hazelnuts
2 tsp Dijon mustard
1 tsp red wine vinegar
2 tbsp dry sherry
50ml vegetable oil
500g carrots

thinly sliced

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Nutrition: Per serving (8)

kcal127
fat11g
saturates1g
carbs4g
sugars4g
fibre2g
protein1g
salt0.2g

Method

step 1

Toast the hazelnuts in a dry, non-stick pan until golden. Leave to cool a little, then roughly chop or crush using a pestle and mortar. Whisk the mustard with the vinegar and sherry, then slowly pour in the oil, whisking all the time. Season and set aside.
step 2

Boil the carrots for 3-4 mins or until just tender, drain and tip back into the pan. Pour over the dressing, stir to coat, cook over a low heat for 1-2 mins, then tip into a serving dish. Scatter over the hazelnuts and serve.

Recipe from Good Food magazine, November 2017

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