Carrots with Hazelnut Butter

By Dglmedia

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

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.