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Caramelized carrots with creamy brie and hazelnuts
Fancy an extensive dinner? This culinary and colorful side dish of carrots with creamy brie and hazelnuts completes the dinner.
20 min
Dinner
ERU Spreadable Brie Cheese
Ingredients
- 4 oz ERU Spreadable Brie
- 16.7 oz tricolor carrots
- 6 tablespoons of hazelnuts
- 1 oz butter
- 4 sprigs of thyme
- Sea salt flakes and freshly ground pepper
- 1 tablespoon of honey (to taste)
Preparation| 5 min
- Clean and wash the carrots, but leave some nice green foliage. (If you don't use mini but normal size tricolor carrots, halve them lengthwise). Make a lengthwise cut.
- Roast the hazelnuts in a dry frying pan. Remove from the pan and chop coarsely.
Prepare| 15 min
- Heat the butter in a frying pan. Place the carrots in the pan, add a splash of water and braise the carrots with a lid on the pan for 10-12 minutes.
- Remove the lid during the last few minutes and let the remaining moisture evaporate so that the carrots caramelize.
- Add 3 sprigs of thyme and some honey during the last few minutes, so that they start to caramelize. Letting them caramelize as well.
- Heat ERU Spreadable Brie in the microwave for about 30 seconds in a container intended for this purpose and whisk the cheese.
- Sprinkle the carrots with flakes of sea salt and freshly ground pepper and add a drizzle of the warm cheese sauce over them. Garnish with hazelnuts and extra thyme..
- Add a sprinkle of sea salt and a dash of freshly ground pepper, then drizzle the warm cheese sauce over the carrots. Garnish with hazelnuts and extra thyme.
Ingredients
- 4 oz ERU Spreadable Brie
- 16.7 oz tricolor carrots
- 6 tablespoons of hazelnuts
- 1 oz butter
- 4 sprigs of thyme
- Sea salt flakes and freshly ground pepper
- 1 tablespoon of honey (to taste)
