Brown Butter Carrots with Hazelnuts Recipe by : www . macknade . com Serves : 6 Ingredients :
• 600g carrots
• 30g roasted hazelnuts
• Handful flat leaf parsley
• 50g butter
• Juice of 1 / 2 lemon
• Salt and pepper to season
Method :
1 . Slice carrots lengthwise and place in a saucepan of cold , salted water .
2 . Bring to a boil and simmer for 10-15 minutes until tender . 3 . Roughly chop hazelnuts and parsley . 4 . Drain carrots and set aside on a serving dish . 5 . Melt butter in a pan over medium heat until it froths .
6 . After a minute or two , when it smells nutty , add the hazelnuts and stir .
7 . Remove from heat and add lemon juice and parsley before liberally pouring over the carrots .
8 . Toss to coat evenly and serve .
Brussels Sprout Slaw Recipe by : www . macknade . com This dish is perfect for your cheeseboard Serves : 8 Ingredients :
• 900g raw brussels sprouts , shredded
• 12 Medjool dates , pitted and sliced thinly lengthwise
• 50g Parmesan , grated
• 70g toasted sliced almonds
• 4 tbsp olive oil
• 2 tbsp honey
• 2 tbsp Dijon mustard
• Salt and pepper to season
Method :
1 . Mix together shredded sprouts , dates , Parmesan and almonds .
2 . Make a vinaigrette with the oil , honey and mustard .
3 . Mix the dry ingredients with the dressing and season to taste .
4 . Serve with your cheeseboard or enjoy with cold turkey .
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