Carrots with hazelnuts and brown butter
By OcadoLife
Published on 23 November 2021
“There’s nothing wrong with serving simply boiled or steamed carrots. But occasionally, and definitely at Christmas time, you could take that staple up a notch or two. Try, for example, this browned butter and hazelnut trick – the nutty aromas and crunch of the garnish add so much flavour, and goes particularly well with beef (pork loin or chops, poached chicken, steaks and white fish work well, too).” – Ed Smith, recipe from On The SideTime and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 600 g of carrots, baby or chantenay carrots are particularly good
- 30 g of hazelnuts, toasted
- 25 g of flat-leaf parsley
- 50 g of butter
- 1 lemon
Method
Step 1
Slice the carrots lengthways (or leave them whole if they’re small enough). Put them in a saucepan and add cold water to cover by 3-4 cm. Add a couple of pinches of salt, bring to the boil and simmer for 10-15 mins, or until tender.Step 2
Roughly chop the hazelnuts and chop the parsley as finely as you can.Step 3
Drain the carrots and return them to the pan or transfer to a serving dish. Melt the butter in a heavy-bottomed frying pan over a medium-high heat until it starts to froth. After a minute or so the butter will be golden and will smell nutty, and a patch in the middle will become calm. When that happens, throw in the crushed hazelnuts, stir them for 10 seconds, then turn off the heat, squeeze in the lemon juice and add the parsley.Step 4
Quickly pour the contents of the pan over the carrots. Sprinkle with a generous pinch of salt and freshly ground black pepper, toss well so that all the carrots are glossy and the parsley and hazelnuts are evenly distributed. Serve immediately.