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Carrots with Bacon

A simple dish of shredded carrots cooked with bacon, seasoned with salt, pepper, Marmite or Oxo, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Bacon

Oven, in the book's wordsA fairly quick oven

Ingredients

Directions

Prepare

  1. Wash, scrub, and scrape the carrots, then shred them finely.

  2. Cook the carrots in very little salted water until tender.

Combine and serve

  1. Cut the bacon into narrow strips and fry in a pan for a few minutes.

  2. Add the prepared carrots to the pan, season with salt and pepper.

  3. Stir in the Marmite or Oxo and chopped parsley.

  4. Reheat, dish up, and serve 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 + 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).

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 provide natural sweetness as they soften.
Bacon
Adds fat and savory flavor, and browns in the pan to flavor the carrots.
Marmite or oxo
Adds concentrated savory, salty depth to the 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.

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