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.