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Parsleyed Crispy Carrots
- Serves
6
- Difficulty
Easy
By Gary Rhodes
Published 1997
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 - Finely grated zest of
½
Method
Peel the carrots and trim the stalk tops to a
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