Carrots Chantenay, Mix color 0.5 kg pack

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

Ingredients:

50g butter
750g chantenay carrots
1 tbsp honey
30ml freshly squeezed orange juice
2 tbsp flat-leaf parsley, chopped

Instructions:

1. Melt the butter in a large pan. Add the carrots and the honey and stir to combine for 2-3 minutes.
   
2. Add 100ml boiling water and the orange juice, bring to the boil, turn down the heat and simmer for 10 minutes. Turn the heat up and bubble for 5 minutes until the liquid has gone and the carrots are just turning golden.
   
3. Tip into a serving dish, scatter with chopped fresh parsley, and serve.