Carrot salad with hazelnut sauce

Carrot salad with hazelnut sauce
Carrot salad with hazelnut sauce 5 1 Stefano Moraschini

Instructions

08485 CARROT SALAD with HAZELNUT SAUCE INGREDIENTS for 4 PEOPLE 500 g carrots cut into julienne strips, 1/2 l of liquid fresh cream 80 g of hazelnuts, naturally with skin, roasted & salted, not pepper, 1 pinch of grated nutmeg, fresh dill or parsley, salt.

Do carrots thaw at room temperature.

Heat the cream in a small pan, never boil (you can do this Bain-Marie).

Add the hazelnuts (half finely chopped, half left grosse), one tablespoon of chopped dill, salt, pepper and nutmeg.

Do heat and flavored.

Turn off and let cool.

Serve carrots with sauce almost cold.

Carrot salad with hazelnut sauce

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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