2 tablespoons clarified butter or vegetable oil or mixture of both
1 pound carrots
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon freshly grated nutmeg
1/4 cup toasted hazelnuts, chopped
1. Peel and cut carrots into matchstick-size pieces.
2. In a large wok or frying pan, heat butter or oil over high heat. Add all remaining ingredients except hazelnuts. Stir until carrots are coated and just begin to brown, 6 to 8 minutes. Add nuts and stir-fry 1 minute longer.
—Submitted by Kelly McKillip, Sequim, Wash.
Nutritional facts per serving: 161 calories, 12g fat, 0mg cholesterol, 2g protein, 13g carbohydrates, 4g fiber, 369mg sodium