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Braised carrots with a hazelnut crumb
Fruit and vegetables
4 fresh
thyme
sprigs, leaves removed
500g/1lb 2oz
carrots
, peeled and cut in half or quarters lengthways if thick
4 fresh
thyme
sprigs
1 fresh
rosemary
sprig
2
garlic
cloves, bashed
Cooking ingredients
30g/1oz
hazelnuts
, roughly chopped
2 tbsp
olive oil
salt
2 tbsp
olive oil
500ml/18fl oz chicken or
vegetable stock
1 tbsp
brown sugar
Dairy, eggs and chilled
15g/½oz
butter
Other
25g/1oz
panko breadcrumbs
Back to recipe
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