Chantenay carrots
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Chantenay carrots
I have not cooked these before. Some recipes say steam them, others say boil with sugar and finally some say roast in the oven with maple syrup.
I will have the oven on and so roasting appeals but I also like steamed veg. Which would you advise?
I will have the oven on and so roasting appeals but I also like steamed veg. Which would you advise?
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Chantenay carrots
They aren’t that much different from other carrots, just specially sweet and tender ones.
So don’t overcook, I’d be inclined to steam, because I’m not enthusiastic about roast carrots, but if you like them, then the tenderness will work well I suppose
So don’t overcook, I’d be inclined to steam, because I’m not enthusiastic about roast carrots, but if you like them, then the tenderness will work well I suppose
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Chantenay carrots
I like Chantenay's with orange glaze - just steam or boil until just tender, drain then melt some butter over them & fry for a minute, add a couple tbsp. of orange juice & let bubble until it coats the carrots, add parsley if you have it or whatever herb of choice.
Re: Chantenay carrots
I simmer them in stock, brown sugar (or honey) and a knob of butter. Only use a bit of stock (you can top up if necessary) so that the carrots end up glazed. You have to keep your eye on them towards the end of cooking so that they don't get too dry.
Re: Chantenay carrots
I don’t think there’s much difference between Chantenay and normal carrots . They’re not really my favourite veg , I find them a little boring . I find them best roasted with other root veg , sole garlic, rosemary , olive oil .
As others have mentioned , glazed is also nice with a sweetener of some kind and orange .
I’m sure I had a chantenay carrot salad once , where the carrots were served halved and glazed on greens with toasted hazelnuts and I think burrata with an orangey dressing .
As others have mentioned , glazed is also nice with a sweetener of some kind and orange .
I’m sure I had a chantenay carrot salad once , where the carrots were served halved and glazed on greens with toasted hazelnuts and I think burrata with an orangey dressing .
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Chantenay carrots
A hint of star anise goes well with carrots, particularly with tender ones used as a side dish. Less is more - one leg of the starfish is enough, I find.
Re: Chantenay carrots
HAAA! Had to laugh when I saw these in Iceland earlier - Chantenay carrots posing as "FROZEN" (the film) frozen noses!
Re: Chantenay carrots
I saw these yesterday in Iceland too and laughed . Talk about an advertising gimmick !!
Re: Chantenay carrots
So long as they don't start marketing their charcoal briquettes as "Frosty the Snowman eyes"...
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