Nantes Carrots
Nantes carrots are widely regarded as the finest-flavored carrot variety available to home cooks. Named after the region of Nantes in western France, they are shorter and more cylindrical than Imperators, with an exceptionally sweet, tender, almost coreless flesh that has made them the favorite of chefs and serious gardeners.
Cylindrical rather than tapered — nearly the same diameter from shoulder to tip, with a blunt, rounded end. Typically 6–7 inches long. Smooth, bright orange skin. The core is very small, almost imperceptible, and the same color as the flesh.
Texture: Exceptionally tender and crisp — much less fibrous than Imperators. The lack of a woody core means the entire carrot is tender throughout.
Flavor: The sweetest and most intensely flavored of the orange carrot types. High sugar content with a rich, clean carrot flavor. Excellent raw, where the flavor difference vs. supermarket carrots is most apparent.
Raw
Eat whole or sliced raw — the sweetness is so pronounced they barely need anything.
Glazed
Classic French vichy carrots — simmer in butter, water, salt, and sugar until perfectly glazed.
Roasting
Roast whole or halved — the sweetness caramelizes to an extraordinary depth.
Juicing
One of the best carrots for fresh juice — deep orange color and exceptional sweetness.
• Best found at farmers' markets — rarely sold in supermarkets due to shorter shelf life
• The blunt tip means uniform slices from end to end — no tapered pieces
• The skin is so thin and tender peeling is often unnecessary
• Carrot tops on Nantes are particularly edible and flavorful
More perishable than Imperators — use within 2–3 weeks. Remove greens and store in the fridge. The thin skin means they can dry out faster; store in a bag with a slightly damp paper towel.