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Navets Glacés Au Suc De Bœuf Rôti

Glazed turnips cooked in beef drippings and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turnip and beef are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,940 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Navets Glacés Au Suc De Bœuf Rôti

Ingredients

Directions

Prepare the turnips

  1. Peel and cut the turnips into small pieces.

  2. Boil the turnips in salted water until tender.

Glaze and serve

  1. Drain the turnips and sauté them in beef drippings until golden brown.

  2. Sprinkle with sugar before serving.

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. Turnip + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together2,940 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Turnip + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together1,330 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Beef + sugartop 37% of all pairs
    Smell alikelow
    Cooked together5,435 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Turnips
Form the main body of the dish and soften into a tender, mild-flavored base when boiled.
Beef drippings
Add fat and savory flavor, and help the turnip pieces brown in the pan.
Sugar
Adds sweetness and helps the surface caramelize and brown slightly.

The step that matters

Drain the turnips well before sautéing. Surface water must evaporate before the turnips can brown. If they are wet, they steam in the drippings instead of developing the golden crust that comes from browning reactions.

Swap the turnip

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

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Turnipthe original

Fit is the average pairing score against beef, sugar. 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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