Hazel­nut & mus­tard car­rots

Easy Cook - - 12 GREAT SIDES -

Serves 6- 8 Prep 10 mins Cook 8 mins 50g whole blanched hazel­nuts 2 tsp Di­jon mus­tard 1 tsp red wine vine­gar 2 tbsp dry sherry 50ml veg­etable oil 500g car­rots, thinly sliced

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 to­gether 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 sherry 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. PER SERV­ING (8) 127 kcals, fat 11g, sat­u­rates 1g, carbs 4g, sug­ars 4g, fi­bre 2g, pro­tein 1g, salt 0.2g

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