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Jerusalem Artichokes Stewed

A stew of Jerusalem artichokes cooked in broth, finished with butter, salt, flour, and cream, served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Jerusalem artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jerusalem Artichokes Stewed

Ingredients

Directions

Cook the artichokes

  1. Pare and cut the Jerusalem artichokes in half.

  2. Boil them in the broth until nearly done and the liquid is almost reduced.

Finish and serve

  1. Add the butter, salt, flour, and cream.

  2. Set over the fire for five minutes.

  3. Serve with fried bread.

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. Jerusalem artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Jerusalem artichoke + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Jerusalem artichokes
Form the bulk of the stew and give it a tender, starchy body.
Broth or stock
Cooks the artichokes and carries flavor into the liquid that reduces.
Butter
Adds fat for richness and a smooth mouthfeel.
Flour
Thickens the liquid as it heats with the butter.
Cream
Adds richness and a silky texture to the finished stew.

The step that matters

Adding the cream and heating gently. Flour needs to heat with the butter and liquid to thicken fully, and cream can curdle or separate if it boils hard. Keeping the heat moderate over the five minutes gives a smooth, thickened stew.

“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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