whole Chantenay in boiling water and add a pinch
of salt if you like. Simmer for five minutes or
until they are just tender which you can test with
the point of a sharp knife. Serve with melted butter,
chopped parsley and season to taste
is more gentle than boiling and allows the Chantenay
to keep their colour, shape, flavour and texture.
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. Try serving
with toasted sesame seeds or pine nuts.
Place whole Chantenay in a microwaveable dish with
a couple of tablespoons of water. Cover with cling
film, pierce and microwave for five minutes or until
they are just tender Roasted
whole Chantenay in olive oil, sea salt and black
pepper and herbs or spices to taste. Try cumin or
chopped thyme and experiment to create your own
favourites. Arrange the carrots in a single layer
in a roasting tin and place in the oven at 190°C
/ 375°F for 20 to 30 minutes or until the carrots
are tender, slightly browned and caramelised.
whole Chantenay in foil with a couple of tablespoons
of wine, a knob of butter, a handful of fresh, chopped
herbs and a pinch of salt, leaving them plenty of
room to move. Put the parcel on a baking tray and
bake for 40 minutes at 220°C / 425°F. Drain
the liquid off and sprinkle with chopped parsley
Chantenay lengthwise into halves or quarters and
cut your other vegetables to similar sizes. Try
spring onions, peppers and courgettes. Heat a small
amount of oil in a wok over a high heat, add the
vegetables and cook for a short time, stirring periodically,
but not constantly. Add grated ginger, chopped garlic,
chopped chilies and coriander to taste. Finish with
a splash of soy sauce, a squeeze of lime and a drizzle
of sesame oil.
Chantenay lengthwise into 5mm thick slices. Blanch
briefly in boiling water (bring to the boil, simmer
for a minute or so and plunge into cold water).
Drain the carrot slices, toss in a little olive
oil and seasoning and place on a hot, ridged griddle
pan until they are marked on one side then turn
work well in salads either sliced or grated, and
can be included either raw, roasted or blanched.
Try a fresh dressing of lemon, olive oil and chopped
shallots to contrast the sweetness of the Chantenay.
Naturally sweet Chantenay make delicious juice.
Bear in mind that to make enough juice for one you
will need around thirty Chantenay. Try juicing Chantenay
with ginger and/or apple or orange to make a delicious
and nutritious drink.