Buttered Chantenay carrots with fennel seed

Ingredients (serves 6-8)

  • Buttered Chantenay 1kg Chantenay carrots, scrubbed or peeled
  • 100g unsalted butter
  • Salt and freshly ground white pepper
  • 10g fennel seeds
  • Micro fennel cress


  1. To cook the Chantenay carrots, bring a large pan of water to the boil, add the carrots and simmer for 15 minutes.
  2. When the carrots are tender, strain and place in a large frying pan with the butter, seasoning and fennel seeds.
  3. Toss the carrots in the butter until they are all coated then transfer to a serving bowl and finish with the micro fennel cress before serving.