Carrots with Herb Crumble
Carrots with Herb Crumble
Ingredients
- 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
Instructions
- 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.
Carrots with Herb Crumble