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Carrots, Braised

Braised carrots simmered in butter and stock until tender, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and butter are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 10,083 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Carrots, Braised

Ingredients

Directions

Prepare

  1. Cut the carrots into desired shapes.

  2. Bring water to a boil in a pot and add the carrots.

  3. Drain and dry the carrots.

Braise

  1. Melt 2 ounces of butter in a pan.

  2. Sweat the carrots in the butter for 10 minutes.

  3. Add 1½ cups of stock and cover the pan.

  4. Cook the carrots for 30 minutes to 1 hour, basting often.

  5. Add more stock if needed.

Serve

  1. When the carrots are tender, arrange them in a pyramid on a serving dish.

  2. Pour gravy over the carrots after seasoning.

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 + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 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

Young carrots
Form the main body of the dish, becoming tender and sweet as they cook.
Butter
Adds fat and richness, and helps the carrots brown lightly as they sweat.
Stock
Provides moisture and flavor for the braise, keeping the carrots from drying out.

The step that matters

Keeping the braise covered and topped up with stock. Gentle covered cooking softens the carrots slowly while the liquid keeps them moist. If the pan runs dry, the butter and sugars can scorch on the bottom before the carrots are tender, so adding stock as needed matters.

“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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