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Turnips, White Puree of

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Turnips, White Puree of

Ingredients

Directions

  1. Mince the turnips.

  2. Blanch the minced turnips in boiling water.

  3. Drain and sweat the turnips in a little butter over low heat to prevent browning.

  4. Once cooked, add 2 to 3 tablespoons of béchamel sauce.

  5. Strain the mixture through a fine sieve to achieve a puree.

  6. Reduce the puree if necessary and serve surrounded by fried toasts of bread.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Turnip + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together831 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + saucetop 20% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

Swap the turnip

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

  1. Shallotfits better
  2. Tomatofits better
  3. Capsicumfits better
  4. Turnipthe original

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

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