Name: Jeeusalem Artichokes, with Butter Sauce
Ingredients: Jerusalem artichokes; water; coarse sea salt; butter

Why it works: Jerusalem artichoke and butter work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 267 recipes. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

Jeeusalem Artichokes, with Butter Sauce

Ingredients

Jerusalem artichokes
water
coarse sea salt
butter

Directions

Prepare

Wash the Jerusalem artichokes thoroughly in cold water.
Trim them into the shape of a large olive.

Cook and serve

Boil them in lightly salted water with a piece of butter.
Once cooked, drain the artichokes.
Dish them up.
Pour butter sauce over them.

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.

Jerusalem artichoke + buttertop 18% of all pairs

Smell alikemoderate

Cooked together267 recipes

Shared aroma: ethyl decanoate (grape, waxy).

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 starchy, tender body of the dish once boiled.
Butter: Adds richness and flavour to the boiling water and the finishing sauce.

“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.