This is a ridiculously simple recipe and one that is most likely to get children eating their carrots, should that be a problem. Sweet carrots are made even sweeter by cooking in honeyed water blended with the piney peppery flavour of thyme.Print this Recipe
- 500g Chantenay carrots
- 1 tablespoon of honey
- 4 sprigs of thyme
Bring a saucepan of water to the boil.
Add the honey, the thyme and the carrots.
Cook until tender and the tip of a sharp knife can be easily inserted into a carrot.
Chantenay carrots are an old heirloom variety developed during the 18th century in the Chantenay region of France. They were first introduced commercially in the famous seed catalogue of Vilmorin-Andrieus in the late 1800s. They are characterised by having broader shoulders and being more triangular in shape than other carrots and have the culinary advantage of not needing to be peeled, if young enough. They are mostly used in salads and soups or as a crudité.Print this Recipe