Hazelnut & mustard carrots
Smarten up the carrots for the Festive dinner table with a mustard and sherry dressing for additional flavour. Disperse over toasted hazelnuts.
- Prep: 10 mins
- Cook:8 mins
- Easy
- Serves: 8
Ingredients
Hazelnut & mustard carrots Method
Step: 1 Take a dry, non-stick pan and toast hazelnuts until golden. Let it cool a bit, and roughly chop or grind using a pestle and mortar. Beat the mustard with vinegar and sherry, after that slowly spill in the oil, whisking constantly. Season and put aside.
Step: 2 For about 3-4 mins boil carrots or until just tender, drain, and tip back into the pan. Spill over the dressing, mix to coat, then cook over low heat for around 1-2 mins, then transfer into a serving dish. Disperse over the hazelnuts, serve, and enjoy.
