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These tender, buttery carrots are the perfect side dish for a celebratory Sunday roast
Recipe provided by MacknadeSlice carrots lengthwise and place in a saucepan of cold, salted water.
Bring to boil and simmer for 10-15 minutes until tender.
Roughly chop hazelnuts and parsley.
Drain carrots and set aside on serving dish.
Melt butter in pan over medium heat until it froths. After a minute or two, when it smells nutty, add the hazelnuts and stir.
Remove from heat and add lemon juice and parsley before liberally pouring over the carrots. Toss to coat evenly and serve.
15-20 hours (overnight)
Serves 6
Serves 4
Slice carrots lengthwise and place in a saucepan of cold, salted water.
Bring to boil and simmer for 10-15 minutes until tender.
Roughly chop hazelnuts and parsley.
Drain carrots and set aside on serving dish.
Melt butter in pan over medium heat until it froths. After a minute or two, when it smells nutty, add the hazelnuts and stir.
Remove from heat and add lemon juice and parsley before liberally pouring over the carrots. Toss to coat evenly and serve.
15 minutes
Serves 18-22 scones
