Brown Butter Glazed Carrots with Toasted Hazelnuts
Here's a unique carrot and hazelnut side dish that is both simple and delicious. Carrots and hazelnuts pair wonderfully well. The natural sweetness of the carrots complements the nutty and crunchy nature of the hazelnuts.
For extra flavor, I also added rosemary in brown butter for an earthier taste.
Yields: 6 servings6 carrots
2 shallots, thinly sliced
1-½ cups vegetable broth
2 tablespoons butter
2 teaspoons brown sugar, depending on the natural sweetness of the carrots
½ teaspoon fresh rosemary, finely chopped
½ cup whole hazelnuts
3/4 teaspoon salt
1 teaspoon extra-virgin olive oil
1 tablespoon fat-leaf parsley, coarsely chopped
Peel and cut the carrots in half, cross-wise.
Place the vegetable broth in a saucepan. Bring to a boil and add the carrot. Lower the heat to a simmer, then cook for about 10 minutes (don't cook them too long so they don't get mushy when sautéed in the brown butter). Drain and let them cool a little and cut into thin slices using a vegetable carving knife (you don't have to cut them this way; I just think it's pretty).
In a pan, slightly toast the hazelnuts until fragrant. Coarsely chop them. Set aside.
In the same pan, melt the butter over medium-low heat. As soon as the butter is melted and bubbly, lower the heat to a gentle simmer. Add the shallots and rosemary. You have to be very careful not to burn the butter. As soon as the color changes, add sugar (if used) and the carrots. Sauté for about 2 minutes. Season with salt and pepper. Reduce to low heat and cook for about 10 minutes, tossing frequently.
When ready to serve, add the hazelnuts, drizzle with a little extra-virgin olive oil and sprinkle with parsley.
I only used vegetable broth. You could also add more flavor with a little dry white wine.
You could also make variations usng different nuts such as toasted almonds and other herbs.Published By: on August 5, 2011.