Why it works: Carrot and cream are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,215 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓
Boiled Carrots
Ingredients
Directions
Wash, scrape, and slice the carrots crosswise.
Drop the carrots into boiling salted water.
Cook until very tender, which requires prolonged cooking.
When done, they should be nearly dry. If there's too much water, drain some off.
Season with nut cream or pour over egg gravy if desired.
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.
-
Carrot + creamtop 29% of all pairsSmell alikelowCooked together2,215 recipes
Shared aroma: gamma-decalactone (peach, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More boiled carrots recipes
You might also like
Carrot Soup134 recipes
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.