Skip to main content
Main

Carrots with Geeen Peas, Strasbourgeoise

Parboiled carrots and green peas cooked in butter, broth, and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 Geeen Peas, Strasbourgeoise

Ingredients

Directions

Prepare the carrots

  1. Parboil the carrots for 5 minutes, then drain them.

  2. In a saucepan, melt the butter and add the carrots.

  3. Toss the carrots over the heat and season with salt, pepper, and sugar.

  4. Moisten with white broth and cook until half done.

Finish and serve

  1. Add the green peas and the faggot of parsley.

  2. Cover and cook on a brisk fire until tender.

  3. Stir in the cream sauce and a piece of butter before serving.

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).

  4. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Young carrots
Provide the main vegetable body and sweetness that develops as they cook in butter.
Butter
Adds fat and richness, carrying flavour and giving the vegetables a glossy finish.
Green peas
Add tender texture and a fresh, sweet flavour to the dish.
Cream sauce
Adds richness and a smooth, creamy coating to the finished vegetables.

The step that matters

Cook until half done before adding the peas. Carrots need time to soften before the peas go in, because peas cook much faster. Adding everything together risks mushy peas or hard carrots.

Swap the peas

How well each one fits the dish's main ingredients (carrot, butter, pepper, sugar, parsley, cream, sauce):

  1. Chestnutfits better
  2. Beansfits better
  3. Pistachiofits better
  4. Peasthe original

Fit is the average pairing score against carrot, butter, pepper, sugar, parsley, cream, sauce. 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.

You might also like

Green PeasGreen Peas229 recipesCarrot SoupCarrot Soup134 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipes