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
Pour 300ml (½ 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 don’t burn. Keep carrots hot until you need them.
Top tip for making Buttered Chantenay carrots
The carrots can be almost completely cooked the day before, and then reheated just before serving.