Name: Cooked Radishes
Ingredients: crisp, fresh radishes; water; peanut or almond butter; white flour; salt to taste

Why it works: Radish and flour work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 119 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cooked Radishes

Ingredients

Directions

Slice the radishes.
Cook the sliced radishes in water until tender.
In a separate pot, combine water and peanut or almond butter to make a gravy.
Thicken the gravy with a little white flour.
Pour the gravy over the cooked radishes and season with salt to taste.

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.

Radish + flourtop 12% of all pairs

Smell alikemoderate

Cooked together119 recipes

Shared aroma: isobutyraldehyde (malty, green).
Radish + peanuttop 13% of all pairs

Smell alikemoderate

Cooked together17 recipes

Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Peanut + flourtop 15% of all pairs

Smell alikemoderate

Cooked together1,427 recipes

Shared aroma: isobutyraldehyde (malty, green).