Name: Jerusalem Artichokes in White Sauce
Ingredients: Jerusalem artichokes; water; vinegar; coarse sea salt; milk; white 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 in White Sauce

Ingredients

Directions

Fill a bowl with cold water and add a little vinegar to keep the color of the artichokes.
Wash and peel the Jerusalem artichokes, then place them in the vinegar water.
In a pot, combine equal parts salted water and milk, and bring to a boil.
Add the artichokes and boil for 30 minutes.
Drain the artichokes well and place them in a vegetable dish.
Pour white sauce over the artichokes before serving.

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).
Jerusalem artichoke + vinegartop 23% of all pairs

Smell alikemoderate

Cooked together40 recipes

Shared aroma: isobutyraldehyde (malty, green).
Vinegar + saucetop 26% of all pairs

Smell alikelow

Cooked together3,844 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Vinegar + milktop 28% of all pairs

Smell alikemoderate

Cooked together2,949 recipes

Shared aroma: isoamyl acetate (banana, pear).