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Carrots and Turnips

Glazed carrots cooked in salt, stock, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Carrots and Turnips

Ingredients

Directions

Boil

  1. Boil water in a saucepan and add 2 tablespoons coarse sea salt to the boiling water.

  2. If using young carrots, add them to the boiling water and cook for 20 minutes, then check tenderness with a fork.

  3. For older carrots, wash, scrape, and cut them into shapes before boiling them for 30 to 45 minutes.

Glaze

  1. Transfer boiled carrots to a stewpan and pour in enough stock to cover the carrots.

  2. Add a piece of butter the size of a nut and sprinkle with 2 teaspoons castor sugar.

  3. Boil without a lid until reduced to a glaze.

  4. Serve the glazed carrots.

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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Carrot + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 recipes

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

  3. Carrot + sugartop 28% of all pairs
    Smell alikelow
    Cooked together4,211 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Carrots or turnips
Form the main body of the dish, becoming tender through boiling and then glazed.
Stock
Provides the liquid that reduces with the sugar and butter into a savoury glaze.
Castor sugar
Sweetens the glaze and helps it caramelise as the liquid reduces.
Butter
Adds fat and richness, giving the glaze a smooth, glossy finish.

The step that matters

Boil without a lid until reduced to a glaze. Uncovered boiling lets water evaporate so the stock, sugar and butter concentrate into a syrupy coating. If covered or left too long, the liquid can disappear and the carrots may scorch or lose their glaze.

Swap the carrot

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

  1. Sweet potatofits better
  2. Leekfits better
  3. Potatofits better
  4. Carrotthe original

Fit is the average pairing score against sugar, butter. 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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