Buttered Chantenay carrots
Skill level: Easy peasy
Costs: Cheap as chips
We love these buttered Chantenay carrots as a side dish for a family roast or even as a great salad addition in the summer months. Chantenay carrots were originally very popular in the 1950s and 1960s - famous for their characteristic shape and fleshy orange skin. This buttery glaze - made with sugar and butter is perfect with the Chantenay flavour and the thickness of the glaze makes them simply irresistable. Perfect for your Christmas dinner or a special roast, the glaze brings an extra depth of flavour to your meal.
- 1 level tsp vegetable stock powder
- 30g (1oz) caster sugar
- 30g (1oz) butter
- 500g (1lb) Chantenay carrots
The carrots can be almost completely cooked the day before, and then reheated just before serving.
- Pour 300ml (Ĺ pint) water into a pan and add the vegetable stock powder, sugar and butter. Bring to the boil, then add the carrots. Cover the pan and simmer them for 10 mins.
- Remove the pan lid and then boil rapidly until most of the liquid has evaporated, leaving the carrots with a thick glaze. Shake the pan occasionally, so that they donít burn. Keep carrots hot until you need them.
If you want to make traditional glazed carrots, try our recipe.
Nutritional information per portion
- Calories 65(kcal)
- Fat 3.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.