Chantenay?carrots are small in size, 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 have a crunchy, snap-like quality with a sweet and earthy flavor. When cooked, the roots develop a soft and tender texture maintaining their earthy, sweet, notes.
Chantenay carrots are best suited for both 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 also 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. When cooked, the roots can be shredded into green onion pancakes, sliced and roasted with other root vegetables, baked with fresh herbs, or stir-fried into rice and noodle dishes.
The roots will keep up to one month when stored loosely placed in a plastic bag with good air circulation in the crisper drawer of the refrigerator.