Because Chantenay carrots are small and full of flavour they make the ideal accompaniment to any meal, whether it’s a quick mid week side dish or a Saturday night special for friends.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 500g Chantenay carrots
- 100ml double cream
- 2 tbsp chopped tarragon
- Sea salt
- Freshly ground black pepper
What to do:
Cover the Chantenay in boiling water and add a pinch of salt. Simmer for five minutes or until they are just tender which you can test with the point of a sharp knife.
Put the cooked and drained Chantenay into a pan along with the double cream plus the chopped fresh tarragon.
Stir gently over a medium heat until everything is warmed through, then season to taste with salt and pepper.
Add a splash of hot water if you prefer the cream to be thinner.