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Carrots with Green Peas, Strasbourgeoise

A side dish of parboiled carrots and green peas cooked in butter, broth, and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 with Green Peas, Strasbourgeoise

Ingredients

Directions

Cook the carrots

  1. Parboil the carrots for 5 minutes, then drain them.

  2. In a saucepan, melt the butter and add the carrots. Toss over heat and season with salt, pepper, and sugar.

  3. Moisten with white broth and cook until half done.

Add the peas and finish

  1. Add an equal amount of green peas and the faggot of parsley. Cover and cook on brisk heat.

  2. When tender, stir in the cream sauce and a piece of butter before serving.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Carrots
Form the main body of the dish and soften to a tender texture as they cook.
Butter
Adds richness and carries the seasoning as the carrots are tossed in the pan.
Green peas
Add sweetness and a bright green color, cooking to tenderness with the carrots.
Cream sauce
Adds richness and a smooth, silky texture to the finished vegetables.

The step that matters

Cook until half done before adding the peas. Carrots need a head start because they are denser than peas. Adding them together would leave the peas overcooked or the carrots still firm when the peas are tender.

Swap the peas

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

  1. Chestnutfits better
  2. Beansfits better
  3. Pistachiofits better
  4. Peasthe original

Fit is the average pairing score against carrot, butter, pepper, sugar, parsley, cream, sauce. 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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