The Veggie Spiral Slicer Cookbook by Kelsey Kinser

Author:Kelsey Kinser [Kinser, Kelsey]
Language: eng
Format: epub
ISBN: 9781612435015
Publisher: Ulysses Press

Hazelnut Parmesan Carrots

This is an unexpected side dish that never fails to please. Cooked carrots coated in a hazelnut-Parmesan butter topped with honey. This dish feels very classic yet new at the same time. The honeyed carrots are a nod to a classic American side dish, but the hazelnuts lend a distinctly European flavor.

MAKES 4 SERVINGS

1 pound carrots, peeled

2 tablespoons butter

1 cup toasted chopped hazelnuts, divided

2 cloves garlic

1 teaspoon kosher salt

3/4 cup grated Parmesan cheese

1/3 cup extra virgin olive oil

2 tablespoons honey, for drizzling

1.Slice lengthwise down each carrot, cutting into its core. Do not cut all the way through. Using blade 1 of the spiral slicer, spiralize each carrot until you have tiny discs left.

2.In a large skillet on medium heat, melt the butter and add the carrots. Cook, covered, for approximately 7 to 10 minutes or until the carrots are softened but not falling apart.

3.While the carrots cook, put 3/4 cup of the hazelnuts, the garlic, the kosher salt, and the Parmesan into a food processor. Chop the ingredients until they are nearly a paste. While the processor is running, slowly pour in the olive oil. You want a thin paste consistency.

4.Remove the carrots from the pan and toss in a bowl with the hazelnut mixture. Sprinkle with the remaining hazelnuts and honey.

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