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Carrots with Hazelnuts and Brown Butter

“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 go particularly well with beef (with pork loin or chops, poached chicken, steaks and white fish too).” – Ed Smith, chef and author of On the Side: A Sourcebook of Inspiring Side Dishes.

Serves 4 Total Time  25 mins.


Get the ingredients here

  • 600g carrots (baby or chantenay carrots are particularly good)
  • 30g hazelnuts, toasted
  • 50g butter
  • 1 lemon
  • 1 flat-leaf parsley


  1. Slice the carrots lengthways (or leave them whole if they’re small enough).
  2. 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.
  3. Roughly chop the hazelnuts and chop the parsley as finely as you can.
  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.

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