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Puree of Carrots

A smooth carrot puree made with butter, sugar, salt, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Puree of Carrots

Ingredients

Directions

Prepare the carrots

  1. Boil the carrots until tender.

  2. Press the water from the carrots and rub them through a fine sieve.

  3. Place the pureed carrots in a clean saucepan and dry them over low heat, being careful not to burn.

Finish the puree

  1. Add the butter and mix until well dissolved.

  2. Stir in the sugar and salt.

  3. Gradually mix in the cream until the puree is thick and not too moist.

  4. Serve garnished with toast snippets.

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

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. 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
Form the main body of the puree, giving bulk, colour and natural sweetness.
Butter
Adds richness and a smooth, silky mouthfeel to the puree.
Cream
Adds moisture and richness, thickening the puree into a smooth, spoonable texture.
Pounded sugar
Adds sweetness and balances the earthy flavour of the carrots.

The step that matters

Drying the puree over low heat. Excess water dilutes flavour and makes the puree loose, while too much heat can scorch the sugars and milk solids and give a burnt taste. Gentle, steady heat with constant stirring lets moisture evaporate evenly so the puree thickens without catching on the pan.

Swap the carrot

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

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

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