Hazelnut & mustard carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 50g whole blanched hazelnuts
- 2 tsp Dijon mustard
- 1 tsp red wine vinegar
- 2 tbsp dry sherry
- 50ml vegetable oil
- 500g carrotsthinly sliced
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.
