Skip to main content
Main

Buttered Carrots

A simple dish of boiled carrots seasoned with salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Carrot and butter are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 10,083 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Buttered Carrots

Ingredients

Directions

Prepare

  1. Wash, scrape, and cut the carrots into ⅛ inch slices, then cut the slices into ⅛ inch strips.

Cook and serve

  1. Cook the carrots in boiling salted water until tender.

  2. Drain the carrots, season with salt and butter, and serve very hot.

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 + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Carrots
Make up the dish; cooking softens their fibres until tender.
Butter
Adds richness and a smooth fat coating to the cooked carrots.

“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.

You might also like

Carrot SoupCarrot Soup134 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes