Carrots with Herb Crumble - Recipes List
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
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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
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