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Carrots Au Beuere, or Buttered Cakrots

A simple side dish of boiled carrots tossed in melted butter with optional parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Au Beuere, or Buttered Cakrots

Ingredients

Directions

Prepare the carrots

  1. Boil the carrots until tender, then cut them into ¼‑inch thick slices, or slice them first and then boil.

  2. Drain the carrots well.

Make the butter sauce

  1. In a saucepan, melt the butter over low heat.

  2. Add minced parsley, salt, and white pepper or cayenne to the melted butter.

Combine and serve

  1. Add the carrots and gently toss until they are evenly coated with the sauce, ensuring it does not boil.

  2. You can rewarm cold carrots using this method.

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. Parsley + white peppertop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Carrot + white peppertop 21% of all pairs
    Smell alikelow
    Cooked together490 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. 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
Form the dish's body; boiling softens them so they take up the buttered sauce.
Butter
Carries the flavor and gives the carrots a rich, glossy coating.

The step that matters

Keep the sauce from boiling when adding the carrots. Butter is an emulsion of fat and water; boiling can separate it into greasy fat and milk solids, leaving the sauce broken and the coating uneven.

“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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