Hazelnut and Mustard Carrots Recipe
Introduction
This Hazelnut & Mustard Carrots recipe offers a delightful combination of tender carrots dressed in a tangy, flavorful mustard vinaigrette and topped with crunchy toasted hazelnuts. It’s a simple yet elegant side dish that brightens any meal.
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
Instructions
- Step 1: Toast the hazelnuts in a dry, non-stick pan over medium heat until golden and fragrant. Remove from heat and let cool slightly, then roughly chop or crush them using a pestle and mortar.
- Step 2: In a bowl, whisk together the Dijon mustard, red wine vinegar, and dry sherry. Gradually pour in the vegetable oil while whisking continuously to form a smooth dressing. Season to taste and set aside.
- Step 3: Boil the sliced carrots in salted water for 3-4 minutes or until just tender. Drain well and return them to the pan.
- Step 4: Pour the mustard dressing over the warm carrots and stir gently to coat. Cook over low heat for 1-2 minutes to absorb the flavors, then transfer to a serving dish.
- Step 5: Scatter the toasted hazelnuts over the carrots and serve immediately.
Tips & Variations
- For extra crunch, lightly toast the hazelnuts just before serving. You can swap dry sherry with apple cider vinegar for a slightly different tang.
- Adding a sprinkle of fresh chopped parsley or thyme enhances freshness and color.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat or enjoy cold as a salad. Toast the hazelnuts fresh before serving to retain their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of hazelnuts?
Yes, walnuts or almonds can be used as an alternative, though the flavor and texture will differ slightly.
What if I don’t have dry sherry?
You can replace dry sherry with a splash of white wine or extra vinegar to maintain the acidity and depth in the dressing.
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Hazelnut and Mustard Carrots Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and tangy side dish featuring tender boiled carrots dressed in a zesty Dijon mustard and sherry vinaigrette, topped with toasted, crunchy hazelnuts for added texture and nutty flavor.
Ingredients
For the Dressing and Topping
- 50g whole blanched hazelnuts
- 2 tsp Dijon mustard
- 1 tsp red wine vinegar
- 2 tbsp dry sherry
- 50ml vegetable oil
For the Carrots
- 500g carrots, thinly sliced
Instructions
- Toast Hazelnuts: Heat a dry, non-stick pan over medium heat and toast the whole blanched hazelnuts until they turn golden brown, stirring frequently to avoid burning. Once toasted, remove from heat and allow to cool slightly. Then, roughly chop the hazelnuts or crush them gently using a pestle and mortar to release their aroma and texture.
- Prepare the Dressing: In a bowl, whisk together the Dijon mustard, red wine vinegar, and dry sherry. Slowly drizzle in the vegetable oil while continuously whisking to emulsify the dressing. Season it with salt and pepper to taste and set aside.
- Cook Carrots: Bring a pot of water to a boil. Add the thinly sliced carrots and boil them for 3-4 minutes or until they are just tender but still retain a slight bite. Drain the carrots well and return them to the pan over low heat.
- Toss with Dressing: Pour the prepared mustard vinaigrette over the warm carrots in the pan. Stir gently to coat all the carrot slices evenly with the dressing. Cook over low heat for an additional 1-2 minutes to warm everything through and deepen the flavors.
- Serve: Transfer the dressed carrots to a serving dish, sprinkle the toasted and chopped hazelnuts on top, and serve immediately while warm.
Notes
- Use thinly sliced carrots for even cooking and better dressing absorption.
- To enhance the flavor, toast the hazelnuts just before serving.
- If dry sherry is unavailable, a dry white wine or sherry vinegar can be used as a substitute.
- This dish pairs well as a side with roasted meats or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: European
Keywords: carrots, hazelnuts, mustard dressing, side dish, vegetarian, easy recipe
