Vegetable

Chantenay

A tier

Chantenay roots are stout, conical, and broad-shouldered—built for heavier soils where long types fork. Sweet, dense flesh suits dicing, roasting, and canning. Tops are strong; roots store well. Classic deep orange with a solid core. Cube for stews, roast for caramel edges, or mash with butter. Less elegant as whole crudités than slim Nantes, more practical for cooking bags. Baby Chantenay packs are often cut-and-peel marketing, not true dwarfs. In mixed dishes, Chantenay contributes more than bulk—look for the Stout Conical note after Diced Stew finishes and rest time settles flavours.