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Carrots With Hazelnuts Recipe

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Category : August, Recipes, Side Dishes

Carrots With Hazelnuts RecipeLocal 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.

Carrots With Hazelnuts Recipe
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Side Dish
Serves: 2-4
Ingredients
  • 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)
Instructions
  1. 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).
  2. In a small skillet, melt the butter and add the honey and pepper flakes. When well mixed, stir in the hot carrots.
  3. Serve hot.

 

Serving Suggestions:

Serve with Apple-glazed Pork Chops or other meat entrees.

Food Sources:

Bellingham Farmers Market, Railroad and Chestnut, Bellingham
Islander Grocery, across from the ferry dock, Lummi Island

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