Perfecting carrots every single time is just three steps away thanks to this recipe

Name: Carrots, hazelnut, manchego
Yield: 4
Ingredients: 2 bunches heirloom carrots, trimmed, peeled; 2 tbs extra virgin olive oil; 1 small eschalot, finely chopped; 1/2 tsp Dijon mustard; 1 tbs sherry vinegar; Juice of 1/4 lemon; 1 tbs hazelnut oil; 1/3 cup (40g) hazelnuts, roasted, chopped; Finely grated manchego cheese, to serve

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by Alex Munoz Labart

Sep 19, 2018

Perfect as a side dish, the secret to this recipe is using the freshest carrots you can find.

2 bunches heirloom carrots, trimmed, peeled
2 tbs extra virgin olive oil
1 small eschalot, finely chopped
1/2 tsp Dijon mustard
1 tbs sherry vinegar
Juice of 1/4 lemon
1 tbs hazelnut oil
1/3 cup (40g) hazelnuts, roasted, chopped
Finely grated manchego cheese, to serve

Method

1.

Bring a saucepan of salted water to the boil. Add carrots, cover, and cook for 3 minutes or until just tender. Drain, transfer immediately to a bowl of iced water and stand for 3 minutes to cool. Drain and pat dry with paper towel. Halve large carrots lengthways.
2.

To make the dressing, heat olive oil in a frypan over medium-high heat. Add eschalot and cook, stirring occasionally, for 6 minutes or until softened but not coloured. Set aside to cool slightly. Place mustard, vinegar, lemon juice and hazelnut oil in a bowl and gradually whisk in cooled eschalot mixture. Toss carrot and 2 tbs dressing in a bowl.
3.

Arrange the carrot mixture on a serving platter and scatter with halzenuts and manchego. Drizzle with remaining dressing to serve.