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
Scale
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
