Name: Carrots with Peas
Ingredients: carrots; coarse sea salt; canned peas

Why it works: Carrot and peas are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,994 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Carrots with Peas

Ingredients

carrots
coarse sea salt
canned peas

Directions

Cook the carrots in salted water until tender.
If using fresh green peas, cook the carrots for 10 minutes before adding the peas.
Cut the carrots into fancy shapes for better presentation.

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.

Carrot + peastop 7% of all pairs

Smell alikemoderate

Cooked together2,994 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs