Carrots in a hazelnut vinaigrette

Votes: 1

How to Make Carrots in Hazelnut Vinaigrette

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 190, total fat 11 G., saturated fats 1.5 G., proteins 3 G., carbohydrates 22 G., fiber 3 G., cholesterol 0 mg, sodium 320 mg, sugar 13 G.

Carrots are rich in beta-carotene, which is responsible for the yellow and red colors of all fruits and vegetables. Our bodies convert beta-carotene into vitamin A, which helps maintain healthy skin and vision (especially at night). Beta-carotene is also a powerful antioxidant: it seeks out free radicals in the body and neutralizes their oxidative effects. In this recipe, carrots are the main ingredient, so you'll not only replenish your vitamin supply but also enjoy the incredible flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. blanched hazelnuts
0.5 tsp coriander seeds
1 tbsp finely chopped shallots
1 tbsp sherry vinegar
0.5 tsp honey
A pinch of cayenne pepper
2 small oranges
2 tablespoons extra-virgin olive oil
450 g carrots with tops, trimmed (thick carrots, cut in half lengthwise)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: hazelnuts, coriander, shallots, sherry vinegar, honey, ground cayenne pepper, Oranges, carrot

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Place the hazelnuts on a baking sheet and toast until golden brown, 8-10 minutes. Let cool and lightly crush the nuts with the bottom of a glass.
Place the coriander in a small skillet and stir over medium heat until toasted, about 2 minutes. Crush the coriander and add to the baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, cayenne pepper, and the juice of one orange. Stir in the olive oil. Set aside.

Place a steamer basket in a medium, shallow saucepan and add about 1 inch (2.5 cm) of water. Bring to a boil, add the carrots, cover, and steam until tender when pierced with a fork, 10-12 minutes. Transfer to a baking dish, toss gently, and let the carrots cool in the vinaigrette at room temperature.
Separate the remaining orange into wedges and arrange the carrots on a serving platter, topping with orange wedges. Season with salt if desired and serve.

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