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Choux-raves Au Roux Blond

A dish of sliced choux-raves simmered in broth and finished with a parsley, saffron, and onion blond roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and saffron match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Choux-raves Au Roux Blond

Ingredients

Directions

Cook the choux-raves

  1. Peel and cut the choux-raves into thin pieces.

  2. Place the pieces in a saucepan with broth, salt, pepper, and ginger.

  3. Cover and cook until tender.

Make the roux and serve

  1. In a separate pan, make a blond roux with parsley, saffron, and onion.

  2. Combine the roux with the choux-raves 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. Parsley + saffrontop 2% of all pairs
    Smell alikestrong
    Cooked together380 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + saffrontop 7% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: estragole (anise, licorice).

  4. Ginger + saffrontop 7% of all pairs
    Smell alikestrong
    Cooked together418 recipes

    Shared aroma: estragole (anise, licorice).

  5. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Choux-raves
Form the main body of the dish and soften into tender pieces during cooking.
Rich broth
Provides the cooking liquid, moisture, and savory flavor for the choux-raves.
Onion
Adds savory, aromatic sweetness to the roux.
Saffron
Adds golden colour and a distinctive aroma.

The step that matters

Cook the choux-raves until tender. Thin pieces cooked in liquid soften through gradually. If they are pulled off the heat early, the centres stay firm and the texture of the finished dish is uneven.

Swap the onion

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

  1. Carrotfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against pepper, ginger, parsley, saffron. 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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