Chantenay Carrots With Caramelised Shallots, Yoghurt, Chives And Bacon

Recipe and image courtesy of Chantenay Carrots.

Chantenay Carrots With Caramelised Shallots, Yoghurt, Chives And Bacon.

Turn simple steamed carrots into an impressive dish with this tasty recipe. Sweet carrots go perfectly with salty bacon and creamy yoghurt to make the perfect light lunch or starter.

Chantenay Carrots With Caramelised Shallots, Yoghurt, Chives And Bacon
Chantenay Carrots With Caramelised Shallots, Yoghurt, Chives And Bacon

Chantenay carrots with caramelised shallots, yoghurt, chives and bacon – 

Turn simple steamed carrots into an impressive dish that your other half will love.

How To Make Chantenay Carrots With Caramelised Shallots, Yoghurt, Chives And Bacon:

Serves: 2

Preparation time: 5 minutes

Cooking time: 30 minutes

You’ll Need:

  • 250g Chantenay carrots
  • 1 tsp olive oil
  • 2 banana shallots, sliced
  • 2 tbsp thick yoghurt
  • 4 rashers streaky bacon
  • ¼ pack chives, chopped

What To Do:

  1. Gently steam the Chantenay carrots until just tender.
  2. Meanwhile cook the bacon. Heat 1 tsp of oil in a frying pan until hot, add the bacon and cook for 1–2 minutes on each side until crispy. Remove the bacon from the pan and set aside.
  3. In the pan you used for the bacon sauté the banana shallots, stirring occasionally, until they start to brown.
  4. Divide the warm Chantenay between two plates and spoon over the yogurt over the Chantenay while still warm.
  5. Top with the cooked shallots and crisp steaky bacon and snip a few chives over.

Recipe and image courtesy of Chantenay Carrots.

Chantenay Carrots With Caramelised Shallots, Yoghurt, Chives And Bacon

Turn simple steamed carrots into an impressive dish with this tasty recipe. Sweet carrots go perfectly with salty bacon and creamy yoghurt to make the perfect light lunch or starter.
Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Author Chantenay Carrots.

Ingredients

  • 250g Chantenay carrots
  • 1 tsp olive oil
  • 2 banana shallots, sliced
  • 2 tbsp thick yoghurt
  • 4 rashers streaky bacon
  • ¼ pack chives, chopped

Instructions

  • Gently steam the Chantenay carrots until just tender.
  • Meanwhile cook the bacon. Heat 1 tsp of oil in a frying pan until hot, add the bacon and cook for 1–2 minutes on each side until crispy. Remove the bacon from the pan and set aside.
  • In the pan you used for the bacon sauté the banana shallots, stirring occasionally, until they start to brown.
  • Divide the warm Chantenay between two plates and spoon over the yogurt over the Chantenay while still warm.
  • Top with the cooked shallots and crisp steaky bacon and snip a few chives over.

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Recipe and image courtesy of Chantenay Carrots.


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