Pella Chronicle

October 9, 2012

Hazelnut-Carrot Stir-Fry

Staff Writer
Spry

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.