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Carrots Dt a Mould

A baked carrot dish made with butter, cream, salt, nutmeg, cayenne pepper, and parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrots Dt a Mould

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the carrots

  1. Boil the carrots until very tender.

  2. Remove the carrots from the water and chop them.

Make and bake the mold

  1. In a bowl, mix the butter, cream, salt, pepper, and nutmeg.

  2. Add the chopped carrots to the mixture and stir well.

  3. Transfer the mixture to a buttered mold.

  4. Place the mold in a 350°F (175°C) oven until thoroughly hot.

Serve

  1. Serve in a vegetable dish or on a platter, garnished with curled parsley.

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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Carrots
Form the bulk of the mold and provide the main flavor and body.
Butter
Adds richness and a smooth, tender texture to the mixture.
Cream
Adds moisture and richness, helping the mold stay soft and creamy.
Nutmeg
Adds warm aroma that complements the sweetness of the carrots.

The step that matters

Boil the carrots until very tender. Carrots that are not fully tender will leave the mold grainy and hard to mash smoothly. Thorough cooking softens the cell walls so the carrots blend evenly with the butter and cream.

Swap the carrot

How well each one fits the dish's main ingredients (cream, butter, nutmeg, pepper):

  1. Spinachfits better
  2. Potatofits better
  3. Capsicumfits about as well
  4. Carrotthe original

Fit is the average pairing score against cream, butter, nutmeg, pepper. 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.

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