Hazelnut Mustard Carrots Recipes

MUSTARD GLAZED CARROTS

Mustard Glazed Carrots image

This recipe is from Sunset Favorites II. This combines mustard which my daughter likes with a vegetable.

Provided by Lavender Lynn

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs carrots, cut into 1/4 inch slanting slices
1/2 cup water
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons Dijon mustard
2 tablespoons brown sugar
parsley, chopped

Steps:

Combine carrots and water in a 3 quart pan.
Bring to a boil over high heat.
Cover, reduce heat to medium, and cook until crisp-tender.(about 10 minutes).
Drain well.
Stir in butter, mustard, and sugar.
Cook, stirring, until carrots are glazed(1 to 2 minutes).
Sprinkle with parsley.

Nutrition Facts : Calories 135.5, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 242.1, Carbohydrate 19.4, Fiber 4.5, Sugar 11.7, Protein 1.8

TOASTED HAZELNUT AND SHREDDED CARROT SALAD

Toasted Hazelnut and Shredded Carrot Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup peeled hazelnuts, roughly chopped
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound shredded carrots
1/2 small red onion, finely chopped
1/4 cup currants or black raisins
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls

Steps:

Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

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