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Sauce

Turnip Sauce

A sauce made by puréeing cooked turnips and adding béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turnip and sauce work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 943 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Turnip Sauce

Ingredients

Directions

Make the turnip purée

  1. Peel the turnips and sweat them with a little water until tender and the liquid is reduced.

  2. Rub the cooked turnips through a fine sieve.

  3. Add a small quantity of béchamel sauce to the puréed turnips.

Prepare the shaped turnips and finish

  1. Cut additional turnips into shapes similar to haricot beans.

  2. Sweat the shaped turnips in the same manner.

  3. Add the béchamel sauce to the shaped turnips.

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. Turnip + saucetop 20% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turnips
Form the body of the sauce; when cooked and puréed they give it smooth texture and mild flavour.
Béchamel sauce
Adds richness and a creamy, thickened texture to the turnip base.

The step that matters

Sweating the turnips until tender with the liquid reduced. If the turnips are left wet, the purée will be thin and watery. Cooking until tender and driving off the liquid concentrates the flavour and gives a smooth texture once sieved.

“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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