2 slices sourdough bread
¼ cup olive oil
2 Tbsp finely grated parmesan
Sea-salt flakes and freshly ground black pepper, to season
2 bunches baby orange carrots, trimmed
2 bunches baby purple carrots, trimmed
2 bunches white fresh baby carrots trimmed
20 g butter
- Put sourdough bread in the bowl of a food processor and process until chunky breadcrumbs form. Heat oil in a medium frying pan over a medium heat. When hot, add breadcrumbs and cook, stirring often, for 8 minutes or until golden and crisp. Transfer to a bowl to cool completely. Add parmesan and toss to combine. Season.
- Bring a large deep frying pan of water to the boil. Add carrots and cook for 8 minutes or until tender. Drain. Melt butter in frying pan over a medium heat. Add drained carrots and toss until coated with butter. Transfer to a serving platter. Sprinkle with crumb mixture and serve.