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Carrots with Brown Butter and Hazelnuts

Ed Smith | Rocket & Squash
  • minutes
  • Serves 4 to 6

INGREDIENTS

21 oz

Carrots

15

Flat-leaf parsley, Leaves from stems of

1/2

Lemon, Juice of

1

Sea salt and freshly ground black pepper

1/4 cup

Hazelnuts, toasted

3 1/2 tbsp

Butter