HAZELNUT AND MUSTARD CARROTS

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

Ingredients

1. 50g whole blanched hazelnuts
2. 2 tsp Dijon mustard
3. 1 tsp red wine vinegar
4. 2 tbsp dry sherry
5. 50ml vegetable oil
6. 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.

Recipe from Good Food magazine, 

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