🔥 No idea for tonight or little time before your favorite show starts? Here is a really quick and versatile recipe. 💡 Tip: this is a recipe for all year round: served cold on toasted bread for summer or with honey garnished croutons during winter. Or you can use this side dish as a filling for tortellini or rustic pies.
Wash and peel the carrots.
Cut the carrots into 3mm thick slices.
Finely chop the onion.
Put the carrots and onion in a pan with the butter over medium heat.
Adjust salt after 5 minutes of cooking.
Add the walnuts and herbs at the end of cooking.
Pan
Store in the fridge for up to 2 days. Can be frozen.
These carrots with walnuts are a versatile and quick side dish to prepare. Ideal for dressing gnocchi, flatbreads or accompanying boiled eggs and cold cuts. They keep in the refrigerator for up to 2 days.
Italy, Basilicata
| Energy (kcal) | 463.36 |
| Carbohydrates (g) | 5.81 |
| of which Sugars (g) | 4.58 |
| Fat (g) | 43.85 |
| of which Saturates (g) | 4.46 |
| Protein (g) | 9.26 |
| Fiber (g) | 4.86 |
| Sale (g) | 0.03 |
