Skip to main content
Main

Carrots LA Xnrrachee

A carrot dish simmered in a curry, cocoa, sherry, and lemon gravy, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Carrot and rice match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,477 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Carrots LA Xnrrachee

Ingredients

Directions

Prepare the carrots

  1. Boil the carrots in a small amount of water until almost done.

  2. Dry the carrots in a cloth.

Make the gravy

  1. In a stewpan, melt the butter with a pinch of sugar.

  2. Add the carrots and toss for a few minutes.

  3. Pour in the reserved boiling water.

  4. Add brown stock to make a pint.

  5. Add glaze, curry paste, grated cocoa-nut, sherry and lemon juice.

  6. Simmer for 10 minutes, ensuring the carrots do not break.

  7. Thicken the gravy with brown flour.

  8. Glaze the carrots.

Serve

  1. Arrange the carrots alternately around a dish, filling the center with boiled rice.

  2. Pour the gravy over the dish and serve immediately.

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

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

  2. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

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

  3. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Cocoa + sherrytop 12% of all pairs
    Smell alikemoderate
    Cooked together32 recipes

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

  5. Cocoa + ricetop 12% of all pairs
    Smell alikestrong
    Cooked together93 recipes

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

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 when boiled and simmered.
Butter
Enriches the glaze and carries flavour as it melts with the sugar.
Brown stock
Provides the savoury liquid base for the gravy.
Brown flour
Thickens the gravy so it coats the carrots.
Curry paste
Adds spice and aroma to the gravy.
Grated cocoa-nut
Adds sweetness, fragrance and a little body to the gravy.

The step that matters

Simmer for 10 minutes, ensuring the carrots do not break.. Carrots that are already nearly done can fall apart with vigorous boiling. A gentle simmer keeps them intact while the gravy flavours them and the flour thickens it.

Swap the cocoa

How well each one fits the dish's main ingredients (carrot, butter, sugar, sherry, lemon, flour, rice):

  1. Almondfits better
  2. Chestnutfits better
  3. Chickpeafits better
  4. Cocoathe original

Fit is the average pairing score against carrot, butter, sugar, sherry, lemon, flour, rice. 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.

You might also like

Lemon SauceLemon Sauce236 recipesCarrot SoupCarrot Soup134 recipesRice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipes