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Stewed Carrots

A simple carrot dish simmered with butter, sweet cream, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Stewed Carrots

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stewed Carrots

Ingredients

Directions

Prepare the carrots

  1. Cut the carrots lengthwise and boil until tender.

Make the sauce

  1. In a saucepan, melt the butter and add the sweet cream and coarse sea salt.

Combine and serve

  1. Pour the sauce over the carrots, stirring gently once or twice.

  2. Add a little milk to adjust the consistency.

  3. Serve while hot.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Carrot + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,259 recipes

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

  5. 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
Provide the main body and sweet flavor of the dish.
Butter
Adds fat and richness to the sauce, carrying flavor and smoothness.
Sweet cream
Forms the body of the sauce and adds moisture and richness.

Swap the carrot

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

  1. Potatofits better
  2. Leekfits better
  3. Onionfits better
  4. Carrotthe original

Fit is the average pairing score against butter, cream, milk. 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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