Recipe Page: Chantenay Carrots

Roasted Chantenay Carrots

Duration: 35 minutes

Tasty carrots with a roasty flavour.

Utensils

  • Baking sheet
  • Mixing bowl
  • Serving dish

Ingredients

  • 1 lb (450g) Chantenay carrots, washed and trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the Chantenay carrots with olive oil, minced garlic, ground cumin, ground coriander, salt, and pepper until evenly coated.
  3. Spread the seasoned carrots out on a baking sheet in a single layer.
  4. Roast in the preheated oven for about 20-25 minutes, or until the carrots are tender and lightly caramelized, tossing halfway through cooking.
  5. Once done, remove the carrots from the oven and transfer them to a serving dish.
  6. Garnish with fresh parsley or cilantro if desired.
  7. Serve hot as a side dish or as part of a roasted vegetable medley.

Chantenay Carrot and Chickpea Salad

Duration: 20 minutes

A light and tasty salad.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 1 lb (450g) Chantenay carrots, washed and trimmed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Steam or boil the Chantenay carrots until they are tender but still crisp, about 5-7 minutes. Drain and let cool slightly.
  2. In a large bowl, combine the steamed Chantenay carrots and chickpeas.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad ingredients in the large bowl and toss gently to coat.
  5. Garnish with chopped fresh parsley if desired.
  6. Serve the Chantenay carrot and chickpea salad at room temperature or chilled.

Curried Chantenay Carrot Soup

Duration: 40 minutes

A deeply delicious curried carrot soup.

Utensils

  • Large pot
  • Immersion blender or blender

Ingredients

  • 1 lb (450g) Chantenay carrots, washed and trimmed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  2. Add the curry powder to the pot and cook for another minute until fragrant. Add the Chantenay carrots and vegetable broth to the pot.
  3. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the carrots are tender.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
  5. Stir in the coconut milk and heat through.
  6. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve hot.