Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Pot-au-feu
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the broth
In a large pot, combine 2 kg beef with 5 liters cold water.
Place the pot over moderate heat to warm the water without boiling.
After 30 minutes, increase the heat to bring to a gentle boil.
Skim off any foam that rises to the surface.
Once the foam is gone, add salt and the vegetables.
Simmer
Cover the pot and let it simmer gently for 6 to 7 hours.
If the meat is cooked and the broth is ready, reduce the heat to keep it at a simmer.
Optionally, place the vegetables in a mesh bag to prevent them from breaking apart.
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.
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Turnip + leektop 1% of all pairsSmell alikestrongCooked together1,046 recipes
Shared aroma: coumarin (sweet, hay).
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Turnip + parsniptop 1% of all pairsSmell alikestrongCooked together590 recipes
Shared aroma: coumarin (sweet, hay).
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Parsnip + leektop 1% of all pairsSmell alikestrongCooked together165 recipes
Shared aroma: coumarin (sweet, hay).
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Carrot + parsniptop 1% of all pairsSmell alikestrongCooked together1,097 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
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Carrot + parsleytop 1% of all pairsSmell alikestrongCooked together8,053 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef
- Provides the main protein and meaty flavor that develops slowly in the broth.
- Carrots
- Add natural sweetness to the broth and hold their shape through long simmering.
- Leeks
- Contribute mild onion-like aroma and sweetness to the broth.
- Turnips
- Add mild sweetness and a tender, soft texture after long cooking.
- Parsnips
- Add earthy sweetness and a soft texture as they cook in the broth.
The step that matters
Skimming the foam. Foam rising from the meat contains impurities that can cloud and taint the broth. Removing it as the water heats keeps the broth clear and clean-tasting.
Swap the celery
The recipe marks celery as optional. How well each one fits the dish's main ingredients (beef, carrot, turnip, parsnip, leek, onion, parsley):
- Thymefits about as well
- Celerythe original
- Marjoramfits about as well
- Capersfits less well
Fit is the average pairing score against beef, carrot, turnip, parsnip, leek, onion, 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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