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Jerusalem Artichokes a LA Maitre d’Hotel

Jerusalem artichokes shaped into loaves, boiled, then simmered in white stock until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jerusalem Artichokes a LA Maitre d’Hotel

Ingredients

Directions

Prepare

  1. Shape the Jerusalem artichokes into small sugar loaves.

  2. Soak them in cold water with lemon juice.

  3. Boil the artichokes in boiling water with salt for 2 minutes.

  4. Strain them using a hair sieve.

Cook and serve

  1. Simmer the artichokes in white stock until tender, testing with a skewer.

  2. Keep the artichokes warm.

  3. Chop the parsley finely.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Jerusalem artichoke + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Jerusalem artichokes
Provide the main body of the dish, becoming tender and soft as they simmer in stock.
White stock
Cooks the artichokes and supplies the savoury liquid that flavours them.
Lemon juice
Acidity in the soaking water helps keep the cut artichokes pale rather than browning.

The step that matters

Simmer the artichokes in white stock until tender. Jerusalem artichokes can stay firm or turn mushy if cooked too briefly or too long. Testing with a skewer shows when the starch has softened evenly, so the pieces hold their shape while being creamy inside.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (lemon, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Kalefits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against lemon, parsley. 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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