Carrots with Herb Crumble
Carrots with Herb Crumble
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  • 24 large orange or yellow whole carrots, peeled
  • 6 tablespoons (90 ml) olive oil
  • 1 cup (250 ml) coarsely chopped stale bread
  • 3 tablespoons (45 ml) chopped flat-leaf parsley
  • 3 tablespoons (45 ml) chopped fresh chives
  • Salt and pepper
  • Preparation
  • In a large pot of salted boiling water, cook carrots until tender, about 20 minutes. Drain and pat dry.
  • In a serving bowl, combine carrots and half the oil. Season with salt and pepper. Keep warm.
  • In a bowl, combine remaining oil, bread and herbs. Season with salt and pepper. To serve, garnish carrots with crumble.
  • Description
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