Skip to main content
Main

Carrot Puree for Garniture

A carrot puree made with butter, salt, pepper, sugar, nutmeg, broth, and reduced Allemande or cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Carrot Puree for Garniture

Ingredients

Directions

Prepare the carrots

  1. Wash and clean the carrots, then parboil them for 15 minutes.

  2. Drain the carrots in a colander.

Cook

  1. In a saucepan, combine the carrots with a piece of butter, salt, pepper, sugar, and nutmeg.

  2. Cover and simmer over low heat, turning occasionally to prevent browning.

  3. Moisten with a little broth and cook until lightly glazed.

Purée and finish

  1. Add the reduced Allemande or cream sauce and rub through a fine sieve.

  2. Return to the saucepan and warm thoroughly.

  3. Before serving, add a piece of butter.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

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

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Carrots
Provide the main body and sweet flavour of the purée once cooked and sieved.
Butter
Adds richness and a smooth, glossy mouthfeel to the finished purée.
Reduced allemande or cream sauce
Adds body and creaminess, thickening the purée and softening its texture.
Broth
Adds moisture during glazing and gives the carrots a savoury depth.

The step that matters

Turning the carrots while they simmer. Covered simmering can scorch sugars on the pan base, causing browning and bitter flavour. Turning the carrots regularly and keeping the heat low prevents this and lets them glaze evenly.

Swap the carrot

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

  1. Capsicumfits better
  2. Spinachfits better
  3. Potatofits better
  4. Carrotthe original

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

More carrot puree recipes

Soup 3 See all 18 →

You might also like

Carrot SoupCarrot Soup134 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes