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.
fresh garlic cloves, unpeeled
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.
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.