A Dip for Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Roasted Beetroot Dip 500g medium size Beetroot, cleaned, trimmed and left unpeeled 1 tsp cumin seeds 1 tsp coriander seeds 200g Greek yoghurt A good slug of olive oil 2 cloves garlic, peeled and crushed 1 tsp caster sugar Juice of half […]
Super juice: Chantenay, grapefruit & ginger Serves 2 Preparation time: 10 minutes Cooking time: none You?ll need: 250g Chantenay 2 white grapefruit, peeled and cut into segments 15g fresh ginger, unpeeled and left whole What to do: Using a juicer, feed the carrots, grapefruit and ginger into the machine. Mix well and pour into two […]
Steaming is more gentle than boiling and allows the Chantenay to keep their colour, shape, flavour and texture. Place whole Chantenay in a steamer over a pan of simmering water and put the lid on. Steam for five minutes or until the carrots are tender. Try serving with toasted sesame seeds or pine nuts.
Toss whole Chantenay in olive oil, sea salt and black pepper and herbs or spices to taste. Try cumin or chopped thyme and experiment to create your own favourites. Arrange the carrots in a single layer in a roasting tin and place in the oven at 190c 375f for 20-30 minutes or until the carrots […]
Kids Cooking: Guacamole with Chantenay dippers Preparation time: 5-10 minutes Cooking time: none You?ll need: 1 ripe avocado, cut in half & the stone removed ? clove garlic, crushed 2 tsp sour cream or cr?me fra?che To serve: Chantenay carrots What to do: With a little help from a grownup, scoop the avocado flesh from […]
Hummus with Tahini Dip & Chantenay Carrots You?ll need: 2 x 400g tins chickpeas, drained and rinsed 2 cloves garlic, peeled and crushed 100ml tahini paste 4 tbsp Hill Farm cold pressed rapeseed oil 2 tbsp lemon juice 50g pine nuts, toasted Sea salt Black pepper Chantenay Carrots to serve Method: Put all the ingredients […]
A Dip for Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Crispy Shallot and Cream Cheese Dip 30g deep fried crispy shallots 200g cream cheese 2 tbsp cr?me fraiche 1 tbsp lemon juice Sea salt and black pepper Mix all the ingredients together and top with crispy shallots, Serve with vegetable crudit?s ? […]
Chantenay dippers with butterbean, watercress & lemon dip Serves 4 Preparation time: 5 minutes Cooking time: none You?ll need: 1 tin butterbeans, drained & rinsed ? bag (35g) watercress 2 tbsp cold pressed rapeseed oil Juice & zest of 1 lemon 1 clove garlic 2 tbsp chives, chopped Salt & freshly ground black pepper To […]