Hazelnut & mustard carrots
By Miriam Nice
Spruce up your carrots for the Christmas dinner table with a mustard and sherry dressing for extra flavour. Scatter over toasted hazelnuts to serve
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Prep:10 mins
Cook:8 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 127
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fat 11g
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saturates 1g
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carbs 4g
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sugars 4g
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fibre 2g
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protein 1g
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salt 0.2g
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
Method
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.
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.