Hazelnut & mustard carrots

carrots christmas gluten free hazelnut healthy mustard side dish

N/A

Source

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

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.

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.