Chantenay is a variety of carrot that was originally popular in the 50’s and 60’s as a summer carrot.
Because it is inherently difficult to grow it fell out of favour with growers but has remained a firm favourite with carrot connoisseurs. In response to consumer demand for carrots ‘that taste like they used to’ a revival of the flavoursome Chantenay has been underway for the past five years and in the past year enough volume has been grown to make them available to UK customers nationwide.
Chantenay can be recognised by their short, triangular shape, smooth skin and bright orange colour. They are available in a variety of sizes to suit their use, the best ones are usually small and short (beware imitations!).
Chantenay carrots don’t need to be peeled or topped; they simply need to be rinsed and can be eaten whole, either raw or cooked in a variety of ways.