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Lyonnaise Carrots

A sautéed carrot dish flavored with butter, onion, pepper, salt, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Lyonnaise Carrots

Ingredients

Directions

Fry the onion

  1. Chop an onion very finely and fry it in butter and drippings.

Add the carrots and finish

  1. Add the boiled carrots cut into small dice, along with pepper and salt.

  2. Stir and fry until golden-brown.

  3. Add finely chopped parsley, mix well, and serve.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Butter
Adds richness and fat, and helps the onion and carrots take on golden browning.
Drippings
Adds savoury fat and meaty flavour while the onion softens and browns.
Boiled carrots
Form the bulk of the dish and absorb the fat as they fry to golden-brown.
Finely chopped parsley
Adds fresh, green aroma that lightens the rich, browned flavour.

The step that matters

Stir and fry until golden-brown. Browning happens through the Maillard reaction and caramelisation, which build savoury, sweet flavour. Stopping too early leaves the dish pale and bland, while overcooking scorches the fat and turns it bitter.

“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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