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Chantenay carrots are characterised by their signature broad shoulders, triangular-shaped stout and thick roots that taper into a blunt pencil tip. Mature Chantenay carrots can grow up to 5 inches in length. Their orange flesh is crispy, earthy and perhaps one of the sweetest fresh eating varieties of all carrots. The Chantenay carrot's tops are an edible rosette of fern-like foliage. Chantenay's best flavor and texture are showcased when the carrots are harvested young.
Chantenay carrots are cool season crop available fall through spring.
Carrots, botanical name Daucus Carota subs. sativa, belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill. The quintessential shared trait of each member of this family is that they all bear umbrella-like flower clusters at their latest stage of maturity. Within the subspecies Daucus Carota sativus, two varieties are recognized: The Western carrot (variety sativus) and the Eastern carrot (variety atrorubens). Western carrot varieties are classified by their root shape and orange flesh, which is directly attributed to the tap roots containing high levels of carotenes. Chantenay carrots are a Western variety of carrots.
Carrots provide the highest content of vitamin A of all the vegetables. Orange carrots contain carotenoids and flavonoids, two important phytochemicals and natural bioactive antioxidant compounds found in plant foods.
Chantenay carrots are utilized primarily as a fresh eating table carrot. They are also canned, juiced, frozen and stored during cold months as a cellar vegetable. They can be used for any recipe, raw or cooked, simply calling for carrots. Young Chantenay carrots require no peeling, making them entirely edible while also requiring little prep time. They make a quintessential salad, crudite and soup ingredient. Chanteney carrots pair well with almonds, bacon, butter, radishes, hazelnuts, olive oil, cheeses, especially cheddar, parmesan and pecorino, cream, ginger, cardamon, potatoes, mushrooms, garlic, shallots, tomatoes, red wine and balsamic vinegar. Chantenay carrots will keep in cool, dry storage for up to a month. Scrub thoroughly when preparing. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them unsuitable for eating.
The Chantenay carrot is an heirloom variety that was developed during the 18th century in the Chanteney region of France. It was first introduced in the famous seed catalog of Vilmorin-Andrieus in the late 1800s. Chantenay carrots are an open pollinated variety that can withstand cold, shallow soil. They are known for their hardiness and disease and pest resistant, making them an ideal growing candidate for both farmers and home gardeners. In cold regions, Chantenays are stored in the ground under straw during autumn and winter to protect from frosts and to retain the freshness of the vegetable. Chantenay carrots have lost commercial relevance to the Imperato carrotr, the most common cultivars found in supermarkets today.
Recipes that include Chantenay Carrots. One is easiest, three is harder.
|James Beard Foundation||Chantenay Carrot Soup|
|Lavender and Lovage||Sticky Roast Chantenay Carrot Medley with Pomegranate Molasses|
|Women's Health||Carrot, Minted Chick Pea and Feta Salad|
|A Life of Geekery||Chantenay Carrots in a Creamy Dill Sauce|
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