Name: Jerusalem Artichokes Stewed
Ingredients: Jerusalem artichokes; milk; water; bechamel sauce

Why it works: Jerusalem artichoke and sauce work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Jerusalem Artichokes Stewed

Ingredients

Jerusalem artichokes
milk
water
bechamel sauce

Directions

Wash the artichokes and cut off the end of each flat.
Boil them in equal parts milk and water until tender.
Lift them out immediately when done, drain, and place in a serving dish.
Serve with a rich bechamel sauce.

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 + saucetop 14% of all pairs

Smell alikemoderate

Cooked together97 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Jerusalem artichoke + milktop 17% of all pairs

Smell alikemoderate

Cooked together138 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Milk + saucetop 29% of all pairs

Smell alikelow

Cooked together3,759 recipes

Shared aroma: ethanol (alcoholic, ethereal).