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Jerusaleai Artichokes

Jerusalem artichokes sautéed with butter, salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Jerusaleai Artichokes

Ingredients

Directions

Prepare

  1. Peel and wash the Jerusalem artichokes well.

  2. Plunge them in boiling salted water and boil for 15 minutes.

Cook and serve

  1. Drain the artichokes and place them in a skillet with melted butter.

  2. Season with salt and pepper, and cook until browned, turning occasionally.

  3. Sprinkle with chopped parsley, toss gently, and serve.

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

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

  2. Jerusalem artichoke + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. 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
Starchy tuber that becomes tender when boiled and develops a sweet, nutty flavor when browned.
Butter
Fat that carries heat to the surface, promoting browning and adding richness.

The step that matters

Cook until browned, turning occasionally. Browning needs dry surfaces and enough fat in a hot pan. Artichokes that were not drained well steam instead of browning, and turning them exposes more surface so color develops evenly.

Swap the jerusalem artichoke

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

  1. Carrotfits better
  2. Shallotfits better
  3. Potatofits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, pepper, parsley. 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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