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Radishes, in White Sauce

Radishes served in a white sauce with cooked carrots and parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Radishes, in White Sauce

Ingredients

Directions

Prepare the radishes

  1. Scrape the radishes and cut them into thick slices.

  2. Boil the radishes in salted water until tender.

  3. Strain the water off.

Make and combine

  1. Prepare the white sauce.

  2. Add the radishes to the hot white sauce.

  3. Heat thoroughly.

Serve

  1. Cut the cooked carrots into nice shapes or round slices.

  2. Serve the radishes on a hot dish.

  3. Garnish with carrots and chopped parsley.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Radish + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together120 recipes

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

  3. Radish + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together125 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + carrottop 24% of all pairs
    Smell alikelow
    Cooked together2,509 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Radishes
Are the main vegetable, becoming tender and mild when boiled and then heated in the sauce.
White sauce
Provides a creamy, moist coating that carries the flavour of the radishes.
Cooked carrots
Add colour and sweetness as a garnish alongside the radishes.

Swap the radish

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

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Radishthe original

Fit is the average pairing score against sauce, carrot, 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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