Saturday, March 02, 2013

Chantenay Carrots en papillote

Elena from Zibaldone Culinario is hosting both the English and Italian editions of Weekend Herb Blogging and this week I've finally found some Chantenay carrots.

Chantenay carrots© by haalo

Chantenay carrots are an heirloom variety that dates back to the 1800's and originate in the Chantenay region of France. They are noted for their shape and size - thick yet short - and for their sweet and pronounced carrot flavour.

As this is a French carrot I've used a French technique to cook them "en papillote". I've kept them whole to make a feature of their distinctive shape and flavoured them simply with fresh thyme and garlic.

Chantenay Carrots en papillote by Haalo

Chantenay Carrots en papillote

chantenay carrots
olive oil
fresh garlic cloves, unpeeled
fresh thyme
sea salt

You don't need to peel these carrots - I've just washed them and using a paring knife removed the top central core as it had a little ingrained dirt.

Place the cleared carrots, fresh thyme stalks and garlic in a bowl, sprinkle with sea salt and then drizzle in a little olive oil - toss until it is all glossy.

Take a round cake tin and lay a large sheet of foil over it - then place a smaller sheet of baking paper into the center. Push it down slightly to form a bowl shape. Tumble the carrot mixture onto the center of the paper and then pour over a couple of tablespoons of water. I've used the cake tin to help form the shape and stop any of water from leaking out.

Chantenay Carrots en papillote by Haalo

Draw the foil into the center and seal the package. Place on a baking tray and cook in a preheated 170°C oven until tender - check on it after 20 minutes and give it a little stir.

When cooked pour all the contents into a bowl and serve - don't throw away the liquid, it's full of carrot and herb flavours.

4 comments:

  1. Hi, the round up is on line.... thanks for your participation!!!

    ReplyDelete
  2. I have never seen these little guys! Awesome!

    ReplyDelete
  3. This is the kind of dish I love: simple, but full of flavor and color. You taste the individual flavors and then the sum brings the dish to a higher level. Your photos, as usual, are lovely.

    ReplyDelete

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