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Chantenay with a crunchy chestnut and herb topping

9 March 2012 By Chantenay

Sweet roasted carrots with a crunchy savoury topping, a perfect, festive and flavourful vegetable side.

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

  • 500g Chantenay carrots
  • 50g butter
  • 2 tsp olive oil
  • 100g chestnuts, chopped
  • 100g white breadcrumbs
  • ½ bunch parsley, chopped
  • Sea salt
  • Freshly ground black pepper

What to do:

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 then add 25g of the butter.

Melt the remaining butter and the oil in a small frying pan, add a handful each of chopped chestnuts and fresh white breadcrumbs.  Fry over a medium heat until the crumbs are golden and crunchy.

Stir in a handful of chopped parsley and some salt and pepper.  Sprinkle the mixture over a bowl of freshly steamed and buttered Chantenay.

Filed Under: Sides

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