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Jerusalem Artichokes Fried

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Jerusalem artichoke and parsley share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 70 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes Fried

Ingredients

Directions

  1. Peel the Jerusalem artichokes and slice them.

  2. Dry the slices well and sprinkle with coarse sea salt.

  3. Fry the slices in hot fat until golden brown.

  4. Drain on paper towels and pile high on a dish.

  5. Sprinkle with finely chopped parsley and serve hot.

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 + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

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

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