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Carrots a l’Orleans

Carrots a l’Orleans is a glazed carrot dish with sugar, broth, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Carrots a l’Orleans

Ingredients

Directions

Prepare

  1. Cut young carrots to equal sizes and slice them about ½ inch thick.

  2. Blanch the carrots well and drain them on a sieve.

Glaze and serve

  1. In a stewpan, combine the carrots, sugar, and broth, and boil over high heat.

  2. Once reduced to a glaze, add the butter and salt, tossing to coat the carrots evenly.

  3. Serve immediately, ensuring the butter covers the carrots without any loose sauce.

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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Carrot + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Carrot + sugartop 28% of all pairs
    Smell alikelow
    Cooked together4,211 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 body and sweet, tender texture of the dish.
Broth
Liquid that simmers the carrots and reduces to a glaze around them.
Fresh butter
Adds richness and a glossy coating when tossed with the glazed carrots.
Sugar
Adds sweetness and helps the reduced liquid form a glaze on the carrots.

The step that matters

Reducing the broth to a glaze. Boiling over high heat must stop once the liquid thickens to a glaze. If it reduces too far, the sugar caramelizes and scorches the carrots; if it stays watery, the butter and salt will not cling evenly.

Swap the carrot

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

  1. Sweet potatofits better
  2. Leekfits better
  3. Potatofits better
  4. Carrotthe original

Fit is the average pairing score against sugar, butter. 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.

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