"These carrots look the business, they're young and sweet. You don't need to trim them at all. I just stew them in butter with a pinch of salt and a wee bit of sugar."
Brian Turner
“Small, sweet Chantenay are a great variety of British carrot. It’s good to see them so widely available again after so many years. Their short, triangular shape and tender, bright orange flesh makes them perfect for colourful salads, but I also love roasting, stir frying and simply steaming them. My favourite way of eating Chantenay is honeyed with dill. Long live the Chantenay revival!”
Antony Worrall Thompson, ITV Saturday Kitchen; Notting Hill Bar & Restaurant
Antony was so impressed with our Chantenay that he cooked with them at his new restaurant, The Lamb at Satwell, the week that it opened!
"You don't think of the carrot as being a particularly Italian
vegetable but, as one of the main flavorings available to cooks, along
with onion and celery, it is as important in Italy as the rest of
Europe. Carrots are grown all year round in Italy, mainly in Sicily and
the Abruzzi, and they come in all sorts of shapes and sizes depending
on the variety and time of year. Small, young carrots are lovely raw."
"Carrots are at their best eaten crisp and raw from the bag, still dripping from a quick scrub under an ice cold tap while you unpack the rest of the shopping." "And as for peeling, I can not remember the last time I met a carrot that needed anything more than a mild scrub. It is worth remembering that many of the vitamins lie directly under the skin. Or so the experts tell me."
Nigel Slater, Appetite and The 30 Minute Cook
“They are very good. All the family love them, even raw."
