Tri-Colour Chantenay Carrots, 1kg

Tri Colour Chantenay Carrots are 1kg of tri-colour Chantenay carrots — a mix of orange, yellow and purple Chantenay varieties in one visually stunning pack. Each variety carries the sweet, nutty Chantenay flavour with its own subtle character. As a result, roasting the three colours together produces a dramatically beautiful and deeply flavourful side dish. Furthermore, the Chantenay’s compact size means all three cook evenly together without any preparation.

About Tri Colour Chantenay Carrots

We source our vegetables and seasonal produce from specialist growers across Britain and Europe. In particular, we select every variety for its flavour, condition and provenance. As a result, the produce we deliver meets a standard well above what most supermarkets carry. Furthermore, we prioritise seasonal and heritage varieties over commodity produce. These varieties exist because growers selected them for taste, not yield or shelf life. However, they require more care and attention to grow. In particular, heritage and specialty vegetables often have shorter seasons and more demanding growing conditions. Additionally, we work with growers who share our commitment to quality. A short supply chain from grower to your door makes all the difference to freshness. That is why Tri Colour Chantenay Carrots from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Tri Colour Chantenay Carrots From Us

Cooking with genuinely seasonal and specialty produce transforms everyday dishes. In contrast to commodity vegetables, these varieties carry a depth of flavour that rewards simple treatment. As a result, the best preparation is often the simplest. Furthermore, freshness is everything with vegetables. We deliver direct from our suppliers so you cook with produce at its peak. However, even the finest vegetables need a little attention in the kitchen. In particular, most benefit from minimal cooking rather than long boiling. Moreover, good olive oil, sea salt and a little acidity — lemon juice or a splash of vinegar — bring out the best in almost everything. Additionally, the variety and provenance of what you cook matters. That is why we choose these ingredients so carefully.

How to Cook Tri Colour Chantenay Carrots

To get the very best from Tri Colour Chantenay Carrots:

• Wash and trim, then roast at 200°C with olive oil, sea salt and a little thyme.
• Alternatively, steam or boil briefly until just tender — they should retain a little bite.
• Furthermore, roasting intensifies the natural sugars and produces a caramelised, deeply flavourful result.
• However, do not overcook — most vegetables are best when they retain some texture rather than becoming soft.

Perfect Pairings

Tri Colour Chantenay Carrots pairs beautifully with:

• Good olive oil, honey and thyme — the Chantenay’s natural partners
• Aged goats cheese, toasted walnuts or crumbled feta to finish
• A light Pinot Noir, Beaujolais or a chilled dry rosé alongside
• Roasted chicken, duck breast or a grain salad as the main course

Storage: Keep refrigerated and use within a few days of delivery. Most vegetables are best stored unwashed in the fridge. However, root vegetables and onions keep well in a cool, dark, dry place. Furthermore, use as soon as possible after delivery for the finest flavour. Delivered fresh and ready to prepare.

However you prepare it, Tri Colour Chantenay Carrots brings a depth of flavour and quality to the table that commodity produce simply cannot match. Moreover, cooking with the finest seasonal produce is one of the great pleasures of the kitchen.