Skip to main content
Dessert

Carrots A-LA-francaise

A French-style carrot dish simmered in butter, milk, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Carrots A-LA-francaise

Ingredients

Directions

Prepare the carrots

  1. Slice the carrots and cut the small ends in half and the large ends into eighths.

  2. Boil the carrots in water with salt and sugar for one hour.

  3. Drain the carrots and place them in a saucepan with butter, shaking until absorbed.

Make the sauce

  1. Pour in the milk and simmer gently for one hour.

  2. Beat the egg yolks and stir them into the milk, simmering for two minutes.

Serve

  1. Pour the sauce over the carrots 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Carrot + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,259 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Carrots
The main vegetable, softened by boiling and then gently simmered in the sauce.
Butter
Adds richness and a silky mouthfeel as the carrots absorb it.
Milk
Forms the base of the sauce, which slowly reduces and thickens during simmering.
Egg yolks
Thicken the milk into a custard-like sauce when gently heated.
Sugar
Adds sweetness and helps the carrots taste rounder.

The step that matters

Stirring the egg yolks into the milk. Egg yolks can scramble if the milk is too hot or boiling. Keeping the heat gentle while simmering lets the yolks thicken the sauce smoothly.

Swap the carrot

How well each one fits the dish's main ingredients (sugar, butter, milk, egg):

  1. Potatofits better
  2. Sweet potatofits better
  3. Asparagusfits better
  4. Carrotthe original

Fit is the average pairing score against sugar, butter, milk, egg. 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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes