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 ↓
Stewed Carrots
Ingredients
Directions
Wash the carrots, scrape off the skin, and cut them into bits.
Soak the carrots in cold water for 1 hour.
Place the carrots, still wet, in a double boiler and stew gently until thoroughly tender.
Season with coarse sea salt and black pepper.
Transfer to a deep dish and cover with white sauce.
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.
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Carrot + peppertop 6% of all pairsSmell alikestrongCooked together14,555 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Carrot + saucetop 24% of all pairsSmell alikelowCooked together2,509 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Pepper + saucetop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the carrot
How well each one fits the dish's main ingredients (pepper, sauce):
- Capsicumfits better
- Tomatofits better
- Mustardfits better
- Carrotthe original
Fit is the average pairing score against pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.
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