Contributed by (Recipe adapted from “All Recipes” at www.allrecipes.com)

Ingredients

4 large Carrots, halved
2 Tbs Honey
1 Tbs frozen Apple juice concentrate, thawed
3 Tbs minced fresh Parsley
¼ C chopped toasted Hazelnuts
¼ tsp Garlic powder
¼ tsp ground Nutmeg
½ tsp Salt
¼ tsp Pepper
1 C clarified Butter or ½ C Olive oil

Instructions

To toast the hazelnuts, spread the nuts in a shallow pan and roast in a 275°F oven 20 to 30 minutes or until skins crack. To remove skins, rub warm nuts with a rough cloth. Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender, but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper. Heat butter or oil in a large skillet over medium-high heat. Fry the carrot mixture until heated through.

Serves 4.

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