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Parsleyed Crispy Carrots

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

For this dish, I like the carrots to be slightly overcooked. This makes them softer and more succulent to eat, once you’ve crunched through the crispy crumbs!

Ingredients

  • 450 g (1 lb) baby carrots with tops
  • Finely grated zest of ½ orange

Method

Peel the carrots and trim the stalk tops to a 1–2 cm (½–3/4 in) stem. Cook them in salted, boiling water until completely tender. This will take 15–20 minutes, depending on the thickness of the carrots.

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