Hazelnut & 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 serve

Prep:10 mins
Cook:8 mins

Serves 8
Easy

Nutrition per serving

kcal 127
fat 11g
saturates 1g
carbs 4g
sugars 4g
fibre 2g
protein 1g
salt 0.2g

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.

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