Carrots with Hazelnut Cream – We Heart Local BC

Carrots with Hazelnut Cream

Carrots With Hazelnut Cream


30 mL (2 tbsp) Butter

500 mL (2 cups), thinly sliced on the diagonal and blanched, Carrots

30 mL (2 tbsp) Honey

15 mL (1 tbsp) Thyme

60 mL (¼ cup) toasted and chopped Hazelnuts

250 mL (1 cup) 18% or 33% Cream

To taste Salt

To taste, freshly ground Cracked Black Pepper

Cooking Instruction

  1. In a large frying pan, melt butter over medium heat and cook carrots until tender.
  2. Add honey and thyme; stir to coat carrots.
  3. Add hazelnuts and cream. Salt and pepper, to taste.
  4. Continue cooking 3 minutes. Serve as a side dish.

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