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To Force Carrots

Stuffed carrots cooked by boiling, cooling, filling with forcemeat, then boiling again, slicing, and frying in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

To Force Carrots

Ingredients

Directions

Prepare the carrots

  1. Boil the carrots in a kettle of water until tough.

  2. Remove from water and let cool.

  3. Scrape out the inside of the carrots.

Stuff and cook

  1. Fill the carrots with force-meat and tie them in separate cloths.

  2. Boil the tied carrots until nearly tender.

  3. Remove from water, let cool, then slice.

  4. Fry the slices in butter.

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 edible shell that holds the stuffing and gives the dish its body.
Butter
Adds fat for frying, giving the slices a golden surface and rich flavour.

The step that matters

Boil the tied carrots until nearly tender. Stopping just short of fully tender keeps the carrots firm enough to slice cleanly, while the stuffing is still cooking through. Overboiling would make the slices collapse and turn mushy.

“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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