Name: Macedoines
Ingredients: chopped carrot; chopped turnip; young green peas; curry sauce

Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Macedoines

Ingredients

chopped carrot
chopped turnip
young green peas
curry sauce

Directions

Heat the tinned macedoines in a pot.
Drain off the liquid.
Make the curry sauce hot.
Pour the hot curry sauce into a well made in the center of the macedoines on the dish.

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.

Carrot + turniptop 1% of all pairs

Smell alikestrong

Cooked together8,002 recipes

Shared aroma: coumarin (sweet, hay).
Carrot + peastop 7% of all pairs

Smell alikemoderate

Cooked together2,994 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Turnip + peastop 8% of all pairs

Smell alikemoderate

Cooked together1,350 recipes

Shared aroma: coumarin (sweet, hay).
Turnip + saucetop 20% of all pairs

Smell alikemoderate

Cooked together943 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Carrot + saucetop 24% of all pairs

Smell alikelow

Cooked together2,509 recipes

Shared aroma: ethanol (alcoholic, ethereal).