Carrots with Garlic Crumbs Recipe

With fingers, pull apart bread and tear into 2 cups/500 mL coarse crustless crumbs.

In skillet, heat half of the oil over medium heat; fry garlic until golden. Remove with slotted spoon and discard. Add crumbs and 1/4 tsp/1 mL of the salt to pan; fry, shaking pan often, until crumbs are golden and crispy, about 12 minutes.

Cut carrots into long slender pieces about 3 inches/8 cm long. In pot of boiling salted water, blanch just until no longer crisp, about 3 minutes. Drain.

In skillet, combine carrots, thyme, pepper, remaining salt and remaining oil; heat over medium-high heat until just starting to sizzle. Reduce heat to low; cover and cook, stirring occasionally, until carrots are tender, 7 to 10 minutes. Transfer to serving dish and top with crumbs.

Makes 6 to 8 servings.