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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) · 4 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. Boil the carrots in water until tender.

  3. Drain the carrots.

  4. Dry the carrots.

Braise

  1. Melt the butter in a pan.

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

  3. Add the stock.

  4. Cover the pan.

  5. Cook for 30 minutes to 1 hour, basting often.

Serve

  1. Dish the carrots in a pyramid.

  2. Pour the gravy over them.

  3. Season to taste.

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

Carrots
Form the main body of the dish and, once cooked, give it a tender texture and sweetness.
Butter
Enriches the carrots with fat and carries flavour as they sweat and braise.
Stock
Provides liquid for the braise, which cooks the carrots gently and forms the gravy.

The step that matters

Cook the carrots gently with the lid on, basting often. Covered, slow cooking in butter and stock keeps the carrots moist and lets them soften evenly. If the liquid boils away or the pan is left uncovered, they can dry out and scorch before they become tender.

“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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