Name: Carrots Au Beurre, or Buttered Carrots
Ingredients: three ounces of butter in a saucepan; parsley; salt; white pepper; cayenne

Why it works: Parsley and white pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,451 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Carrots Au Beurre, or Buttered Carrots

Ingredients

Directions

(_French._)
Either boil sufficient carrots for a dish quite tender, and then cut them into slices a quarter of an inch thick, or first slice, and then boil them: the latter method is the most expeditious, but the other best preserves the flavour of the vegetable. Drain them well, and while this is being done just dissolve from two to three ounces of butter in a saucepan, and strew in some minced parsley, some salt, and white pepper or cayenne; then add the carrots, and toss them very gently until they are equally covered with the sauce, which should not be allowed to boil: the parsley may be omitted at pleasure. Cold carrots may be re-warmed in this way.

Nutrition, whole recipe (rough)

115Calories

1 gProtein

12 gFat

3 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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.

Parsley + white peppertop 14% of all pairs

Smell alikelow

Cooked together1,451 recipes

Shared aroma: myrcene (balsamic, herbaceous).
Butter + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Butter + white peppertop 28% of all pairs

Smell alikelow

Cooked together3,814 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).