Skip to main content
Main

Carrot Puree for Garniture

A smooth carrot puree flavored with butter, salt, pepper, sugar, nutmeg, broth, and reduced Allemande or cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Puree for Garniture

Ingredients

Directions

Prepare the carrots

  1. Wash and clean the carrots.

  2. Parboil them for 15 minutes, then drain in a colander.

Cook and finish

  1. In a saucepan, combine the carrots with butter, salt, pepper, sugar, and nutmeg.

  2. Cover and simmer over low heat, turning occasionally until lightly glazed.

  3. Moisten with a little broth and add the reduced Allemande or cream sauce.

  4. Rub the mixture through a fine sieve.

  5. Return to the saucepan and warm thoroughly.

  6. Before serving, add a piece of 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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Young carrots or red parts of old carrots
Provide the main body and sweet flavour of the purée.
Butter
Adds richness and a silky mouthfeel, and helps the carrots glaze gently.
Reduced allemande or cream sauce
Adds body and creaminess, making the purée smoother and richer.
Broth
Adds moisture and savoury depth to loosen the purée.

The step that matters

Simmering over low heat until lightly glazed. Gentle heat with a lid lets the carrots soften and their sugars caramelise lightly without scorching. High heat or a dry pan can burn the sugars and leave a bitter taste.

Swap the carrot

How well each one fits the dish's main ingredients (butter, pepper, sugar, nutmeg, cream):

  1. Capsicumfits better
  2. Spinachfits better
  3. Potatofits better
  4. Carrotthe original

Fit is the average pairing score against butter, pepper, sugar, nutmeg, cream. 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.

More carrot puree recipes

Soup 3 See all 18 →

You might also like

Carrot SoupCarrot Soup134 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes