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Jerusalem Artichokes, Puree Fob Gabniture

A creamy puree of Jerusalem artichokes cooked with butter, broth, cream, and seasoned with salt, pepper, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Jerusalem artichoke and artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 31 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes, Puree Fob Gabniture

Ingredients

Directions

Prepare the artichokes

  1. Peel and wash the Jerusalem artichokes, then slice them.

  2. In a saucepan, melt the butter and toss in the sliced artichokes over medium heat for a few minutes.

Cook and puree

  1. Moisten the artichokes with enough broth to cover them, then season with salt, pepper, and sugar.

  2. Cook until the broth is reduced.

  3. Add the cream sauce and rub the mixture through a fine sieve.

  4. Return the puree to a flat saucepan and reduce with a little cream to achieve the desired consistency.

Finish and serve

  1. Before serving, stir in a small piece of butter and a few drops of meat glaze.

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. Jerusalem artichoke + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together31 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

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

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Jerusalem artichokes
Form the main body of the puree, providing earthy flavor and starchy texture once cooked and sieved.
Butter
Adds richness and carries flavor when the artichokes are first tossed in the pan.
Cream sauce
Adds richness and body, giving the puree a smooth, velvety texture.
Cream
Thins the puree to the desired consistency while adding richness.
Meat glaze
Adds concentrated savory depth in small amounts at the end.

The step that matters

Reducing the puree to the right consistency. Reducing with cream is needed to reach the desired consistency. Too much liquid makes the puree thin and watery, while over-reducing can make it stiff and heavy, so check texture as it thickens.

Swap the jerusalem artichoke

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

  1. Jerusalem artichokethe original
  2. Shallotfits about as well
  3. Mustardfits less well
  4. Spinachfits less well

Fit is the average pairing score against butter, artichoke, pepper, sugar, cream, sauce, meat. 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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