Chantenay carrots are extremely versatile and while they’re delicious lightly boiled and served with butter and seasoning, there’s no need to stop there! Simply wash Chantenay in cold water and they’re ready to eat or cook with. No need to peel or top and tail.
Chantenay carrots can be eaten just as they are and are particularly popular with children because of their sweet crunchiness and small size. They can be served halved or whole as crudites with other vegetables and a dip.
Naturally sweet Chantenay make delicious juice. Bear in mind that to make enough juice for one you’ll need around 30 Chantenay. Try juicing Chantenay with ginger and/or apple or orange to make a delicious and nutritious drink.
Cover whole Chantenay in boiling water and add a pinch of salt if you like. Simmer for five minutes or until they are just tender which you can test with the point of a sharp knife. Serve with melted butter, chopped parsley and season to taste.
Steaming is more gentle than boiling and allows the Chantenay to keep their colour, shape, flavour and texture. Place whole Chantenay in a steamer over a pan of simmering water and put the lid on. Steam for five minutes or until the carrots are tender. Try serving with toasted sesame seeds or pine nuts.
Toss whole Chantenay in olive oil, sea salt and black pepper and herbs or spices to taste. Try cumin or chopped thyme and experiment to create your own favourites. Arrange the carrots in a single layer in a roasting tin and place in the oven at 190c 375f for 20-30 minutes or until the carrots are tender, slightly browned and caramelised.
Wrap whole Chantenay in foil with a couple of tablespoons of wine, a knob of butter, a handful of fresh, chopped herbs and a pinch of salt, leaving them plenty of room to move. Put the parcel on a baking tray and bake for 40 minutes at 220c 425f. Drain the liquid off and sprinkle with chopped parsley to serve.
Cut Chantenay lengthwise into halves or quarters and cut your other vegetables to similar sizes. Try spring onions, peppers and courgettes. Heat a small amount of oil in a wok over a high heat, add the vegetables and cook for a short time, stirring periodically, but not constantly. Add grated ginger, chopped garlic, chopped chilies and coriander to taste. Finish with a splash of soy sauce, a squeeze of lime and a drizzle of sesame oil.
Chantenay work well in salads either sliced or grated, and can be included either raw, roasted or blanched. Try a fresh dressing of lemon, olive oil and chopped shallots to contrast the sweetness of the Chantenay.
Place whole Chantenay in a microwaveable dish with a couple of tablespoons of water. Cover with cling film, pierce and microwave for five minutes or until they are just tender
Slice Chantenay lengthwise into 5mm thick slices. Blanch briefly in boiling water (bring to the boil, simmer for a minute or so and plunge into cold water). Drain the carrot slices, toss in a little olive oil and seasoning and place on a hot, ridged griddle pan until they are marked on one side then turn and repeat.