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Stewed Carrots

A simple carrot dish simmered in stock, thickened with cornflour and flavored with parsley, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Stewed Carrots

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 ↓

Stewed Carrots

Ingredients

Directions

Cook the carrots

  1. Cook the carrots in boiling salted water until tender.

  2. Strain off the water and add the stock.

Make the sauce and serve

  1. Add parsley, butter, and seasoning.

  2. Thicken with the cornflour mixed with a little cold water.

  3. Place the carrots in a dish and pour the sauce over them.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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
Main vegetable that cooks until tender and forms the body of the dish.
Stock
Savoury liquid that becomes the base of the sauce.
Butter
Adds fat for richness and a smooth, glossy finish to the sauce.
Cornflour
Starch that swells when heated, thickening the stock into a sauce.

The step that matters

Thicken with the cornflour mixed with a little cold water. Starch clumps if added dry or to hot liquid. Mixing it first into cold water lets it disperse evenly, then heating it in the stock makes the starch swell and thicken the sauce smoothly.

“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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