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A serving dish with hazelnut & mustard carrots

Hazelnut & mustard carrots

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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
Nutrition: Per serving (8)
NutrientUnit
kcal127
fat11g
saturates1g
carbs4g
sugars4g
fibre2g
protein1g
salt0.2g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, November 2017

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