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Heritage carrots with hazelnut granola

Heritage carrots with hazelnut granola served on a plate

Heritage carrots with hazelnut granola

Name: Heritage carrots with hazelnut granola
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4 as a side
Ingredients: 400g baby carrots scrubbed and trimmed; 2 tbsp olive oil; 2 thyme sprigs; ½ tbsp butter; 40g honey; 50g oats; 25g sunflower seeds; 25g hazelnuts; 100g butter; 4 large carrots sliced into thin rounds; 80g mimolette or red leicester, finely grated

Merlin Labron-Johnson

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Serves 4 as a side

Easy

Prep: 20 mins

Cook: 30 mins

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Try these caramelised, nutty carrots as a stunning side dish. You can make the granola up to two days in advance and keep it in an airtight container

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Ingredients

Nutrition

Units:

MetricUS

400g baby carrots

scrubbed and trimmed
2 tbsp olive oil
2 thyme sprigs

For the granola

½ tbsp butter
40g honey
50g oats
25g sunflower seeds
25g hazelnuts

For the purée

100g butter
4 large carrots

sliced into thin rounds
80g mimolette

or red leicester, finely grated

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Nutrition: Per serving

kcal580
fat43g
saturates20g
carbs33g
sugars22g
fibre10g

high
protein10g
salt1.1g

Method

step 1

First, make the granola. Heat the oven to 160C/140C fan/gas 3. Melt the butter with the honey in the microwave for 40 seconds. Toast the oats, seeds and hazelnuts on a baking tray in the oven for 5 mins. Remove from the oven, mix with the melted butter mixture and return to the oven for another 8 mins. Stir well, then return to the oven for another 8 mins until the granola is golden and toasted. Season with salt and set aside to cool. Can be made up to two days ahead and kept in an airtight container.
step 2

Turn up the oven to 200C/180C fan/gas 6. Put the baby carrots in foil with a glug of olive oil, the thyme and a little seasoning. Wrap in an envelope and bake for 20 mins or until tender.
step 3

Meanwhile, make the purée by heating 80g butter in a pan and gently frying the carrot slices with 50ml water until they start to caramelise. Keep over a low heat for about 15 mins until deeply coloured and completely tender. Leave to cool a little, then put in a blender. Blend with 25ml water until smooth, then season.
step 4

Melt the remaining 20g butter and cook until just brown with a nutty smell. To serve, divide the purée between two plates. Cut the baby carrots into two to three pieces and sit on top of the purée. Drizzle with a little of the brown butter, sprinkle over generous amounts of the granola and finish with a grating of the cheese and a pinch of sea salt.

Recipe from Good Food magazine, January 2017

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