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Carrots with Hazelnut Butter

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Ingredients

  • 1/2 cup hazelnuts (same as filberts)
  • 3 pounds carrots
  • 4 tablespoons butter
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • black pepper, to taste

Details

Servings 12

Preparation

Step 1

Place the hazelnuts in a small baking pan and toast in a preheated 350° oven for 10 minutes or until the skins start to crack. Cool slightly and rub together in a kitchen towel to remove as much skin as possible. Chop coarsely. Peel the carrots and slice on the diagonal into thin slices. Bring a large pan of water to a boil, add the carrots and cook until tender, about 5-7 minutes. Drain and pat dry.

In a large pan, melt the butter over medium heat. Add the lemon juice and stir to mix. Add the carrots, salt, and pepper; stir until carrots are heated through. Stir in nuts and serve.

The hazelnuts and carrots can be prepared a day ahead. Refrigerate the carrots and put the nuts into an airtight container. Bring both to room temperature before proceedng.


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