Cut the greens from the carrots down to 2 cm. Peel the carrots. Heat a pan with the butter. Fry the carrots on all sides so that they develop toasted aromas and become soft.
In the meantime, whisk the egg and mix the breadcrumbs with the hazelnuts, remove the carrots from the pan and let cool. Build the egg and the nut-breadcrumb mixture into a breading line. First roll the carrots in the egg then in the breadcrumbs and nuts mixture
and fry until golden brown in the same pan. Arrange and serve.
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