Johnsons World Kitchen - taste of France
A 'maincrop' variety and long standing French regional favourite.
Officially introduced in the 1880's but a regional favourite for much longer, producint large roots with lots of flavour. For French braised carrots, boil in chicken stock with 2 tsps of Sugar. Remove when tender, reduce stock until syrup-like, coat the carrots and serve.
Salad, Braise, steam, stir-fry, raw.