Name: Turnip Bread
Ingredients: turnips; wheat flour; yeast

Why it works: Turnip and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,874 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Turnip Bread

Ingredients

turnips
wheat flour
yeast

Directions

Boil the turnips until soft.
Squeeze and drain the turnips until dry.
Mash the turnips finely.
Mix the mashed turnips with an equal weight of wheat flour.
Make the dough using yeast as usual.
Knead the dough well and form it into loaves.

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.

Turnip + flourtop 7% of all pairs

Smell alikestrong

Cooked together2,874 recipes

Shared aroma: isobutyraldehyde (malty, green).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Turnip + wheattop 12% of all pairs

Smell alikestrong

Cooked together41 recipes

Shared aroma: coumarin (sweet, hay).