Skip to main content
Main

Jerusalem Artichokes

Jerusalem artichokes boiled and served with cream sauce and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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. Wash and peel the Jerusalem artichokes, selecting them to be as uniform in size as possible.

Cook and serve

  1. Cover the artichokes with boiling water and cook until tender.

  2. Drain the artichokes immediately and pour cream sauce over them.

  3. Sprinkle finely chopped parsley on top and serve.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Jerusalem artichoke + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  4. Jerusalem artichoke + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Jerusalem artichokes
Provide the starchy, mildly sweet main body of the dish once cooked until tender.
Cream sauce
Adds richness and moisture, coating the cooked artichokes with fat for a smooth texture.

The step that matters

Cook until tender, then drain immediately. Uniform sizes help the pieces cook evenly, so none are mushy while others are still firm. Draining right away stops residual heat from overcooking them and keeps excess water from diluting the cream sauce.

Swap the parsley

How well each one fits the dish's main ingredients (jerusalem artichoke, cream, sauce):

  1. Capersfits better
  2. Nutmegfits better
  3. Celeryfits better
  4. Parsleythe original

Fit is the average pairing score against jerusalem artichoke, cream, sauce. 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.

More jerusalem artichokes recipes

Boiled 14Fried 12Mashed 5Stewed 5with White Sauce 3 See all 30 →

You might also like

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes