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Carrots with Parsley

A side dish of sliced boiled carrots tossed with butter, parsley, pepper, salt, and cold gravy.

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 ↓

Carrots with Parsley

Ingredients

Directions

Prepare

  1. Slice the boiled carrots lengthwise, and then cut them into slices about ¼ inch thick.

  2. Parboil the parsley sprigs, then chop them finely.

Cook and serve

  1. In a stewpan, combine the sliced carrots, chopped parsley, butter, pepper, salt, and cold gravy.

  2. Toss the mixture over medium heat until heated through, then 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. Parsley + peppertop 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. Parsley + buttertop 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 a glossy coating that carries the flavour of the dish.
Cold gravy
Provides moisture and savoury body that coats the carrots as they heat.
Carrots
Form the main body of the dish, with natural sweetness that develops when warmed.

The step that matters

Toss the mixture over medium heat until heated through. Heating gently and only until hot keeps the carrots tender and the parsley bright. Overheating can make the cold gravy separate or thicken unevenly and dull the herb's fresh flavour.

“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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