Ocado British Chantenay Carrots

Ocado Chantenay Carrots.

Sweet, crunchy and full of flavour, Chantenay carrots have a smooth skin, bright orange colouring and distinctive small, triangular shape. Naturally high in vitamin A and with an 80g serving counting as 1 of your 5 as day, once washed, they can be enjoyed raw with dips, salads and homemade slaw. They're very versatile and can also be boiled, steamed, roasted and baked. Use in soups, stir fries or served alongside your favourite roast.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Turmeric Chicken and Carrot Traybake recipe.

Looking to add more veg variety into your dishes? Simply search 'Ocado veg' for a huge range of fresh ideas.

UK

Best stored in a fridge.
CAUTION: Wash before use.

For best results, steam. Remove all packaging. Rinse well. Cut off the tops and discard.

Steam: 10-12 mins
Place required amount into a steamer basket over boiling water. Steam for 10-12 minutes until tender. Ensure the water does not boil dry.

Boil: 4-5 mins
Place required amount into a saucepan of boiling water. Bring back to the boil and simmer for 4-5 minutes until tender. Drain and serve.

All appliances vary. These are guidelines only. Ensure the product is piping hot before serving. Do not reheat.

Plastic Bag

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WARNING: Keep wrapper away from babies and small children to avoid danger of suffocation.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Turmeric Chicken and Carrot Traybake
Prep time: 10 mins
Cook time: 30 mins
Serves: 4

Ingredients:
4 tbsp olive oil
1 tbsp ground turmeric
2 tsp fennel seeds
1 tsp coriander seeds, crushed
8 skin-on chicken thighs
1 (400g) pack chantenay carrots
2 tbsp tahini
2 lemons, 1 zested and juiced, 1 cut into wedges
1 pinch sea salt
200g Greek yoghurt
1 handful coriander, leaves picked

Method
Step 1
In a large bowl, combine 2 tbsp oil with the turmeric, fennel, crushed coriander seeds and a good pinch each of salt and black pepper. Add the chicken thighs and toss well to coat; cover and chill for at least 2 hrs or ideally overnight.

Step 2
Preheat the oven to 200°C/180°C fan/gas 6. Arrange the chicken thighs skin-side up in a roasting tin. Scatter the carrots around them, then drizzle over any remaining marinade. Roast for 30 mins or until the chicken is cooked through.

Step 3
Meanwhile, make the dressing. In a small bowl, combine the remaining 2 tbsp oil with the tahini, lemon zest and juice. Add a pinch of sea salt and mix well.

Step 4
To serve, dollop some yoghurt onto each plate; top with a couple of thighs, some carrots and the dressing. Finish with a few coriander leaves and lemon wedges.