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Roots, Pickled

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beetroot and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 699 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Roots, Pickled

Ingredients

Directions

  1. Slice the roots into pieces.

  2. Boil the sliced roots in vinegar for a short time.

  3. Add your choice of spices for flavor.

  4. Do not boil too long to maintain crispness.

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. Beetroot + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together699 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Beetroot + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together1,630 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Carrot + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together2,892 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Swap the carrot

How well each one fits the dish's main ingredients (beetroot, vinegar):

  1. Lettucefits better
  2. Horseradishfits better
  3. Cucumberfits better
  4. Carrotthe original

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

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