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Hazelnut & mustard carrots New-recipe-icon

Spruce up your carrots for the Christmas dinner table with a mustard and sherry dressing for extra flavour. Scatter over toasted hazelnuts to serve

  • Prep: 10 mins
    Cook: 8 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 127
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 4
  • Protein 1
  • Fat 11
  • Fibre 2
  • Salt 0.2

Nutrition per serving

  • Calories 127
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 4
  • Protein 1
  • Fat 11
  • Fibre 2
  • Salt 0.2

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

  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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