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Jerusalem Artichokes

Jerusalem artichokes sautéed in butter and finished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

Ingredients

Directions

Prepare

  1. Prepare the artichokes for steaming and dry them.

  2. Melt a piece of butter in a stew pan and add enough artichokes to cover the bottom of the pan.

Cook and serve

  1. Toss the artichokes gently in the butter, cover the pan, and cook slowly until tender, shaking the pan occasionally.

  2. Once cooked, toss in the finely chopped parsley and serve immediately.

  3. Melted butter sauce may be served on the side.

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).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender vegetable that becomes soft when cooked slowly in butter.
Butter
Adds fat and richness, carrying flavour and helping the artichokes brown lightly while they cook.

The step that matters

Cook slowly in a covered pan. Gentle heat with the lid on lets the artichokes steam and soften through without scorching the butter. Shaking the pan helps them cook evenly and keeps them from sticking.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Potatofits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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