Recipes with Chantenay Carrots
Devised by Rachel Green, Yorkshire TV?s Flying Cook
Chantenay Carrots with Grain
Mustard and Maple Syrup
Serves 6
500g Chantenay carrots
2 tsp vegetable oil
Sea salt and black pepper
2 tsp whole grain mustard and
3 tsp maple syrup mixed together
Rinse the carrots. Boil or steam for 2 minutes then
place on a baking sheet and toss through the oil.
Season well and bake in a hot oven at 230?c 450?f gas mark 8 until golden ? approximately 10 minutes. Then coat the carrots using a brush with the mustard mixture. Return to the oven for a further 3-4 minutes.
Serve immediately.