Local hazelnuts, known to some as filberts, are a wonderful counterpoint to a lot of fruit and vegetable flavors. They also can add a crunchy texture to soft foods, and ground hazelnuts make a nice finishing touch as a topping for meat sauces, desserts, and casseroles.
This recipe uses hazelnuts to add some complexity to both taste and texture in a simple side dish. It’s a good example of how you can use just a few simple locally grown ingredients to create a memorable finished dish.
- 2 c. carrots, julienned (Hopewell Farm, Everson)
- 2 Tbsp salted hazelnuts, finely chopped (Holmquist Hazelnut Orchards, Lynden)
- 1 tsp butter (homemade with cream from Fresh Breeze Organic Dairy, Lynden)
- 1 tsp honey (Red Barn Lavender, Ferndale)
- pinch of smoked dried cayenne pepper flakes (Rabbit Fields Farm, Everson)
- In a saucepan, bring water about an inch deep to boil. Place carrots in a steaming tray over the water and cover the pan tightly. Steam carrots for about 8-10 minutes until just crunchy tender (slightly softened).
- In a small skillet, melt the butter and add the honey and pepper flakes. When well mixed, stir in the hot carrots.
- Serve hot.
Serve with Apple-glazed Pork Chops or other meat entrees.
Bellingham Farmers Market, Railroad and Chestnut, Bellingham
Islander Grocery, across from the ferry dock, Lummi Island