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

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.

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