Pella Chronicle

Food

October 9, 2012

Hazelnut-Carrot Stir-Fry

Pella — 2 tbsp. canola oil

1 lb. carrots, peeled

1/2 tsp. nutmeg

1/4 cup toasted hazelnuts, chopped

1. Cut carrots into matchstick pieces.

2. In a large wok or skillet, heat canola oil over high heat. Add carrots, nutmeg, 1/2 tsp. salt and 1/2 tsp. pepper. Stir until carrots are coated and just begin to brown. Add nuts and stir fry 1 minute longer. Serve immediately.

Slivered almonds may be used in place of hazelnuts.

Serves 4.

1
Text Only
Food
Features
Facebook
AP Video
Tributes Mark Boston Bombing Anniversary Raw: Kan. Shooting Suspect Faces Judge US Supports Ukraine's Efforts to Calm Tensions Suspect in Kansas Shootings Faces Murder Charges Ukraine: Military Recaptures Eastern Airport Raw: Storm Topples RVs Near Miss. Gulf Coast NASA Showcases Lunar Eclipse Pistorius Cries During Final Cross-Examination The Boston Marathon Bombing: One Year Later Michael Phelps Set to Come Out of Retirement First Women Move to Army Platoon Artillery Jobs Sex Offenders Charged in Serial Killings Police: Woman Stored Dead Babies in Garage OC Serial Murder Suspects May Have More Victims Family: 2 Shot in Head at Kan. Jewish Center Raw: Horse Jumping Inspires 'Bunny Hop' After Attack, Officials Kill 5 Bears in Florida Popular Science Honors Year's Top Inventions ND Oil Boom Attracting Drug Traffickers
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide
Obituaries