Carrots With Hazelnut Butter(10 Servings) - cooking recipe

Ingredients

1/2 c. hazelnuts
3 lb. carrots
4 Tbsp. butter or margarine
3 Tbsp. lemon juice
1/4 to 1/2 tsp. salt
freshly ground black pepper to taste

Preparation

Use white and tender green parts only; wash, cut in 2-inch pieces in large pot (or pressure cooker) and brown 2 slices of bacon per person.
Cover with leeks (2 leeks per person minimum). Cover with peeled, diced 1 x 1-inch potatoes.
Add enough water to keep some juice when cooked; salt and pepper.
Cover and let simmer until potatoes are cooked.
In pressure cooker, 1/2-inch of water (or more depending on quantity being cooked) and pressure cook for 5 to 10 minutes.