Skip to Content

Do you need to peel Chantenay carrots?


Chantenay carrots are a variety of carrots that are distinct from other types due to their shape and taste. They are shorter and stubbier than typical long carrots like Nantes or Imperator varieties. Chantenay carrots are prized for their sweet flavor and firm yet tender texture when cooked.

One question that often comes up with Chantenay carrots is whether or not you need to peel them before eating or cooking. There are pros and cons to peeling versus not peeling Chantenay carrots, and practices vary from person to person. This article will examine the factors involved to help you decide if peeling Chantenay carrots is right for you.

Reasons to Peel Chantenay Carrots

Here are some of the potential benefits of peeling Chantenay carrots:

Removes dirt and debris

Fresh carrots are usually covered in a layer of dirt from the fields they are grown in. Peeling helps remove this dirt and any debris that may be clinging to the carrot skin. This prevents any unpleasant grittiness in dishes made with the carrots.

Removes outer layer

Peeling takes off the thin, dried out outermost layer of the carrot. This outer layer can harbor dirt and may be slightly bitter. Removing it can improve the texture and taste.

Avoids pesticide residues

Many conventional carrots are treated with pesticides during growth. While most residue is removed by washing, some may still linger on the outer skin. Peeling helps remove pesticide residues.

Improves digestion

The outer skin of carrots contains more insoluble fiber than the interior. For some people, leaving this skin intact can cause digestive issues like bloating or gas. Peeling can make carrots easier to digest.

Makes carrots look uniform

Chantenay carrots have knobby, uneven skin. Peeling gives them a smooth, uniform look which may be more visually appealing, especially in dishes where the carrots are a prominent ingredient.

Softens texture

The skin of carrots is tougher than the inside. Removing it can make Chantenay carrots softer and easier to chew, which may be preferable, especially for recipes like purees or for people with dentition issues.

Reasons Not to Peel Chantenay Carrots

Here are some potential downsides of peeling Chantenay carrots:

Removes nutrients

While the interior of carrots contains the highest concentration of nutrients like beta carotene, the skin still has value. Peeling means losing fiber, antioxidants, vitamins, and minerals concentrated in the skin.

Loses flavor

Chantenay carrots have an earthy, sweet flavor. Some of the aromatic oils are concentrated nearest the skin, so peeling can reduce depth of flavor.

More prep work

Having to peel each carrot takes more time and labor than just scrubbing and slicing them. Peeling adds an extra step to prep.

More waste

The peelings from the carrots are inedible and must be discarded, which creates more food waste. Not peeling reduces waste.

Washes away well

A good scrub with a vegetable brush removes most dirt, debris, and pesticide residue from the carrot skin, negating the need to peel them.

Good even with skin

When cooked properly, the skin on Chantenay carrots becomes tender and unnoticeable, so peeling is unnecessary.

Better roasting results

Leaving the skin on helps Chantenay carrots retain moisture and caramelize better when roasted. The skins get crispy and add texture.

Nutrition Content of Chantenay Carrots

Chantenay carrots are packed with important vitamins, minerals, and antioxidants. Here is the nutrition breakdown for a 1 cup serving (122g) of raw, unpeeled Chantenay carrots:

Nutrient Amount % Daily Value
Calories 52 3%
Total Fat 0.3g 0%
Sodium 69mg 3%
Potassium 466mg 10%
Total Carbs 12g 4%
Dietary Fiber 3.6g 14%
Sugar 6g
Protein 1.2g 2%
Vitamin A 21053IU 422%
Vitamin C 7.5mg 9%
Calcium 44mg 4%
Iron 0.3mg 2%

As you can see, Chantenay carrots provide extremely high levels of vitamin A from beta carotene. They also supply vitamin C, potassium, fiber, and antioxidants.

Nutrition Loss from Peeling

Many of the vitamins and minerals in carrots are concentrated in or near the skin. Peeling carrots removes some of these nutrients.

According to USDA data, here is the nutrient loss from peeling versus not peeling 1 cup of raw carrots:

Nutrient Unpeeled Peeled Loss from Peeling
Calories 52 35 15% decrease
Fiber 3.6g 2.3g 36% decrease
Vitamin A 21053IU 13706IU 35% decrease
Vitamin C 7.5mg 4.3mg 43% decrease
Potassium 466mg 340mg 27% decrease
Calcium 44mg 32mg 27% decrease

As you can see, peeling leads to significant losses in key micronutrients. The biggest losses are in fiber, vitamin A, vitamin C, and potassium.

When is Peeling Recommended?

Based on the pros and cons outlined above, here are some instances where peeling Chantenay carrots is recommended:

  • If you need very smooth pureed carrots for soups, dips, or baby food
  • If the recipe calls for uniform, finely chopped carrots as a prominent ingredient
  • If the carrots are covered in lots of dirt that is difficult to scrub off
  • If you or someone you are cooking for has trouble digesting skins
  • If appearance and presentation are very important for the dish
  • If you want to highlight the sweetness and remove any bitterness
  • If you need very soft, tender cooked carrots with no skin texture

In these cases, the benefits of a smoother texture and more refined, uniform appearance outweigh the downsides of losing some nutrients and skin flavor.

When is Peeling Unnecessary?

Here are some instances where peeling Chantenay carrots is likely unnecessary:

  • If the carrots will be well cooked for a long time, like in soups, stews, braises, or roasts
  • If the carrots are going to be shredded or chopped finely where skin won’t be noticeable
  • If nutrients are a priority and you want to retain all the fiber and vitamins
  • If you enjoy the earthy flavor the skins add
  • If you want the texture contrast the skins provide
  • If you don’t mind the occasional imperfection in appearance
  • If you are short on time and don’t want extra prep work
  • If you want to reduce food waste from peels

In these situations, the nutrients and texture that the skins provide outweigh a slightly rougher appearance or texture. Keeping skins on is an easy way to get extra nutrition.

How to Prepare Chantenay Carrots

Here are some tips for prepping Chantenay carrots, whether you peel them or not:

  • Rinse under cool running water to remove dirt. Use a vegetable brush to scrub if needed.
  • Trim off the stem and root ends – about 1/4 inch from each end.
  • If peeling, use a Y-shaped peeler or paring knife. Remove just a thin layer to minimize nutrient loss.
  • If not peeling, simply scrub well and slice off ends.
  • Slice, chop, grate, or cut into sticks as your recipe directs.
  • Roast, steam, boil, or saute until tender.

Chantenays can be swapped into any recipe calling for carrots. Their sweet flavor pairs well with herbs like dill, parsley, thyme, and rosemary. They hold up well to long cooking times so are great for soups and stews. Their firm texture is nice raw for dipping too.

Conclusion

Whether or not to peel Chantenay carrots comes down to personal preference and the specific recipe you’re making. Peeling gives a more refined appearance and texture but also removes beneficial skin nutrients and flavor. Leaving the skin on is quicker, results in less waste, and retains more nutrients. In most cases, so long as the carrots are cleaned well, peeling is optional. If appearance and texture are paramount, peeling is recommended. But if maximizing nutrition, flavor, and efficiency are the goals, leaving the skin on is usually fine. Consider the pros and cons and what matters most for your particular carrot dish.