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Rabbit, with Jerusalem Artichokes

Rabbit simmered with Jerusalem artichokes, stock, and finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Jerusalem artichoke and cream work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry octanal, which smells fat, soap. The science ↓

Rabbit, with Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Skin, empty, and wash the rabbit.

  2. Cut it into neat joints.

Stew

  1. Place the rabbit joints in a saucepan and barely cover with boiling stock or water.

  2. Bring to a boil, then reduce heat and let simmer gently for 20 minutes.

  3. Add the sliced Jerusalem artichokes and stew gently until the rabbit is tender.

Finish and serve

  1. Remove the artichokes, mash them, and season with salt and cayenne.

  2. Stir in the cream or milk and heat until hot.

  3. Serve the rabbit pieces on a dish, topped with the mashed artichokes.

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 + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  2. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Rabbit + jerusalem artichoketop 13% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: geraniol (rose, geranium).

  5. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

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

What each ingredient does

Rabbit
Provides the main meat, which becomes tender through slow, gentle simmering.
Jerusalem artichokes
Thicken as they cook and mash into a starchy, creamy purée that binds the dish.
Cream or milk
Adds richness and a smooth, silky texture to the mashed artichokes.

The step that matters

Simmering the rabbit gently. A rolling boil toughens meat proteins and can break the rabbit apart, so gentle simmering keeps the joints tender and intact until the artichokes are added.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (rabbit, pepper, cream):

  1. Spinachfits about as well
  2. Jerusalem artichokethe original
  3. Potatofits about as well
  4. Mustardfits about as well

Fit is the average pairing score against rabbit, pepper, cream. 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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