Quick Christmas recipe for 6 - 8 people, takes only 8 mins; recipe has hazelnut, dijon mustard, red wine vinegar, dry sherry, vegetable oil and carrot.
Hazelnut & mustard carrots
Course: Quick Christmas
Servings
6 - 8
servings
Prep time
10 mins
Ingredients
- Vegetable Oil: 50ml vegetable oil
- Carrot: 500g carrots, thinly sliced
- Dijon Mustard: 2 tsp Dijon mustard
- Red Wine Vinegar: 1 tsp red wine vinegar
- Dry Sherry: 2 tbsp dry sherry
- Hazelnut: 50g whole blanched hazelnuts
Directions
- Toast the hazelnuts in a dry, non-stick pan until golden. Leave to cool a little, then roughly chop or crush using apestle and mortar.Whiskthe mustard with the vinegar and sherry, then slowly pour in the oil, whisking all the time. Season and set aside.
- 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.
