delicious - - GUEST CHEF -


2 bunches heir­loom car­rots,

trimmed, peeled 2 tbs ex­tra vir­gin olive oil 1 small es­chalot, finely chopped

1/ 2 tsp Di­jon mus­tard 1 tbs sherry vine­gar Juice of 1/4 le­mon 1 tbs hazel­nut oil 1/ 3 cup (40g) hazel­nuts, roasted, chopped Finely grated manchego cheese,

to serve

Bring a saucepan of salted wa­ter to the boil. Add car­rots, cover, and cook for 3 min­utes or un­til just ten­der. Drain, trans­fer im­me­di­ately to a bowl of iced wa­ter and stand for 3 min­utes to cool. Drain and pat dry with pa­per towel. Halve large car­rots length­ways.

To make the dress­ing, heat olive oil in a fry­pan over medium-high heat. Add es­chalot and cook, stir­ring oc­ca­sion­ally, for 6 min­utes or un­til soft­ened but not coloured. Set aside to cool slightly. Place mus­tard, vine­gar, le­mon juice and hazel­nut oil in a bowl and grad­u­ally whisk in cooled es­chalot mix­ture. Toss car­rot and 2 tbs dress­ing in a bowl.

Ar­range the car­rot mix­ture on a serv­ing plat­ter and scat­ter with halzenuts and manchego. Driz­zle with re­main­ing dress­ing to serve.

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