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Carrots a LA Turque

A baked carrot dish with rice, butter, eggs, gravy, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Carrots a LA Turque

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the fine slices of carrots until tender.

  2. In a separate pot, prepare ½ pound of rice in some gravy until it swells.

  3. Mix the rice with ½ pound of butter and 3 eggs, and season with salt.

Assemble and bake

  1. Form a border with the rice around the dish and place the carrots inside.

  2. Spread any remaining rice on top and smooth it out.

  3. Pour some gravy over the top, cover with the yolk of an egg, and add some butter.

  4. Sprinkle with bread crumbs and bake for 1 hour at 350°F (175°C).

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  3. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 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

Rice
Swells in gravy to form the bulk and body of the dish.
Butter
Adds fat and richness, carrying flavor and moisture through the rice.
Eggs
Bind the rice mixture so it holds its shape when baked.
Carrots
Provide sweetness and color, cooking to tenderness before assembly.

The step that matters

Preparing the rice in gravy. The rice must absorb the gravy until it swells fully; if it stays firm, the mixture will not bind or form a stable border when baked.

Swap the carrot

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

  1. Asparagusfits better
  2. Leekfits better
  3. Potatofits better
  4. Carrotthe original

Fit is the average pairing score against rice, butter, egg, bread. 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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