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Creamed Young Carrots

A sautéed carrot dish finished with a cream and egg yolk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Creamed Young Carrots

Ingredients

Directions

Prepare the carrots

  1. Scald the carrots for five minutes. Rub off the skins with a rough cloth. Slice the carrots crosswise. Thin the sliced carrots.

Cook the carrots

  1. Heat the butter and hot water in a saucepan. Add salt and pepper. Add the sliced carrots and cook gently, covered, for 30 minutes.

Make the cream finish

  1. In another saucepan, heat the cream and chopped parsley until boiling. Remove the cream mixture from heat. Stir the mixture into the beaten egg yolks. Pour the mixture over the carrots. Cook for 1 minute. 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. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

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

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

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

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

What each ingredient does

Egg yolks
Thicken the cream mixture into a smooth, lightly set coating for the carrots.
Cream
Adds richness and moisture, creating a creamy coating around the carrots.
Butter
Adds fat and flavor while the carrots cook gently at the start.
Young carrots
Form the main body of the dish and soften into tender, mildly sweet pieces.

The step that matters

Stir the mixture into the beaten egg yolks. Egg yolks can scramble if they meet hot liquid too quickly. Adding the hot cream mixture gradually while stirring warms the yolks evenly, so the sauce thickens smoothly rather than curdling.

Swap the carrot

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

  1. Potatofits about as well
  2. Spinachfits about as well
  3. Chivefits about as well
  4. Carrotthe original

Fit is the average pairing score against butter, pepper, cream, parsley, egg. 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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