Harvest Vegetable Fondue

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. Carrot + turniptop 1% of all pairs
   Smell alikestrong
   Cooked together8,002 recipes

   Shared aroma: coumarin (sweet, hay).

2. Turnip + chivetop 1% of all pairs
   Smell alikestrong
   Cooked together109 recipes

   Shared aroma: coumarin (sweet, hay).

3. Potato + chivetop 2% of all pairs
   Smell alikemoderate
   Cooked together611 recipes

   Shared aroma: decanal (soap, orange peel).

4. Onion + chivetop 3% of all pairs
   Smell alikestrong
   Cooked together1,907 recipes

   Shared aroma: decanal (soap, orange peel).

5. Potato + oniontop 3% of all pairs
   Smell alikemoderate
   Cooked together9,023 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

Carrots

Give the fondue its bulk, body and natural sweetness as they soften.

Potato

Adds starch that helps thicken the sieved vegetable purée.

Onion

Adds savoury depth and aroma as it softens in the fat.

Butter

Adds richness and flavour to the cooking fat.

Fromage frais

Adds creaminess and a light tang when stirred in at the end.

The step that matters

Swap the nutmeg

How well each one fits the dish's main ingredients (butter, carrot, turnip, potato, onion, chive, pepper):

1. Parsleyfits better
2. Thymefits better
3. Celeryfits better
4. Nutmegthe original

Fit is the average pairing score against butter, carrot, turnip, potato, onion, chive, pepper. Candidates are from the same food group and used in at least 100 recipes.