Fine Beautiful Tips About How To Cook Chantenay Carrots

It makes a change from carrot cake.

How to cook chantenay carrots. Cook for 10 mins in the top of the oven then add the butter, mixing it. Heat a small frying pan (24cm) over a high heat. Chantenay carrots are an orange western carrot and an heirloom carrot variety.

Preheat the oven to 200°c, fan 180°c, gas mark 6. Toss the carrots in the cooking oil. Place the carrots directly onto a baking tray, putting the disc of flavoured butter disc aside to add later.

Chantenay carrots are available in waitrose, sainsbury’s, marks & spencer, asda and morrisons, but you can use any flavoured carrot for this soup recipe. Put in a large roasting tin, cover. Some would even call them baby.

Chantenay carrots are short, blunt, thick carrots. When the pan is hot. Scrub the chantenay carrots, and toss in a large bowl with the olive oil and fresh thyme leaves.

When the carrots are tender but not mushy, and the cheese starts to brown, they’re ready to eat. There are several different varieties. Often you don't need to peel the chantenays and you can leave the heads on but obviously check how clean they are and give a good scrub prior to cooking.

Trim the stalk end off the carrots to tidy them up a little.