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.
- 600g carrots (baby or chantenay carrots are particularly good)
- 30g hazelnuts, toasted
- 50g butter
- 1 lemon
- 1 flat-leaf parsley
- 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.
- Roughly chop the hazelnuts and chop the parsley as finely as you can.
- 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.