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Chantenay carrots are small, averaging 10-12 centimeters in length and 5-6 centimeters in diameter, and have a thick, stout, and conical shape tapering to a blunt point on the non-stem end. The skin is smooth, firm, and bright orange, and underneath the surface, the flesh is a matching orange with a crisp and aqueous consistency. When raw, Chantenay carrots are crunchy and sweet. When cooked, the roots develop a soft and tender texture maintaining their sweetness.
Chantenay carrots are best suited for raw and cooked applications, including baking, boiling, steaming, and roasting. These small roots can be used in any recipe that calls for carrots and can be canned, pickled, or juiced. When raw, Chantenay carrots can be shredded or chopped for green salads, grain bowls, and coleslaws or dipped into hummus and served as an appetizer.
The roots will keep up to one month when stored loosely placed in a plastic bag with good air circulation in the refrigerator’s crisper drawer.
Buttered Chantenay carrots with parsley
750g chantenay carrots
1 tbsp honey
30ml freshly squeezed orange juice
2 tbsp flat-leaf parsley, chopped