Name: Boiled Jerusalem-Artichokes
Ingredients: Jerusalem artichokes; butter; salt; pepper

Why it works: Jerusalem artichoke and pepper work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Boiled Jerusalem-Artichokes

Ingredients

Jerusalem artichokes
butter
salt
pepper

Directions

Wash and brush the Jerusalem artichokes without peeling them.
Boil them in water like potatoes until tender.
Drain and peel the artichokes.
Serve hot in a vegetable dish with melted butter poured 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 + peppertop 12% of all pairs

Smell alikemoderate

Cooked together210 recipes

Shared aroma: coumarin (sweet, hay).
Jerusalem artichoke + buttertop 18% of all pairs

Smell alikemoderate

Cooked together267 recipes

Shared aroma: ethyl decanoate (grape, waxy).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).