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Carrots a LA Hollandaise

Carrots a la Hollandaise is a dish of diced carrots and turnip cups filled with Hollandaise sauce and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Carrots a LA Hollandaise

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the vegetables

  1. Clean and scrape the carrots, then cut them into dice.

  2. Pare the turnips, cut a slice from the stem, and scoop out the center to create cups.

Cook

  1. Boil water in a pot, add the carrots, and cook slowly until tender.

  2. Simmer the turnip cups in unsalted boiling water until tender.

  3. Drain the turnips and carrots, then mix the carrots with Hollandaise Sauce.

Serve

  1. Fill the turnip cups with the carrot mixture, garnish with parsley, and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + saucetop 20% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Soften when cooked slowly and provide sweetness and body to the filling.
Turnips
Hold the filling in shape as edible cups once simmered until tender.
Hollandaise sauce
Adds richness and fat, coating the carrots with a smooth, buttery texture.

The step that matters

Simmer the turnip cups until tender. Turnips need to be fully tender to be pleasant to eat, but overcooking makes them soft and watery and they may collapse. Stopping when a knife slides in easily keeps the cups firm enough to hold the filling.

Swap the turnip

How well each one fits the dish's main ingredients (carrot, sauce, parsley):

  1. Parsnipfits better
  2. Turnipthe original
  3. Shallotfits about as well
  4. Capsicumfits less well

Fit is the average pairing score against carrot, sauce, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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