Why it works: Turnip and butter are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,100 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fried Turnip
Ingredients
Directions
Peel the white turnips and cut them into ½-inch cubes.
Soak the cubes in cold water for 30 minutes.
Boil the turnip cubes in salted water until tender.
Drain the turnips and fry them in butter until golden brown on both sides.
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.
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Turnip + buttertop 25% of all pairsSmell alikemoderateCooked together4,100 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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