A serving dish with hazelnut & mustard carrots

Hazelnut & mustard carrots

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Prep: 10 mins Cook: 8 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving (8)

  • kcal127
  • fat11g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre2g
  • protein1g
  • salt0.2g
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  • 50g whole blanched hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • 2 tbsp dry sherry
  • 50ml vegetable oil
  • 500g carrots, thinly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…


  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.

  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.

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