Why it works: Radish and peanut work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 17 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓
Baked Radishes
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Cook the radishes until tender.
In a bowl, combine the cooked radishes, ground peanuts, and zwieback crumbs.
Add water to moisten the mixture.
Bake
Transfer to a baking dish and bake in a 400°F (200°C) oven until brown.
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.
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Radish + peanuttop 13% of all pairsSmell alikemoderateCooked together17 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Radishes
- Make up the bulk of the dish and provide its main vegetable texture once cooked and tender.
- Coarsely ground peanuts
- Add body and a nutty flavour, and help bind the mixture as it bakes.
- Zwieback crumbs
- Absorb moisture and help hold the mixture together so it keeps its shape.
The step that matters
Add water to moisten the mixture. The mixture needs enough moisture to hold together without becoming soggy. Too little water leaves it crumbly, while too much makes it wet and slow to brown in the oven.
“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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