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Diced Turnips

Boiled diced turnips finished with sugar, cream, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Diced Turnips

Ingredients

Directions

Prepare the turnips

  1. Peel and slice the turnips, then cut them into half‑inch square dice.

  2. Boil the diced turnips in a small amount of water until nearly done.

Finish and serve

  1. Drain the turnips and finish cooking in salted boiling water, using as little water as possible.

  2. Add 1 tablespoon of sugar for every quart of turnips.

  3. Drain and dry the turnips, then mix in 3 tablespoons of cream and 1 beaten egg, or use a cream sauce.

  4. Serve warm.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Turnip + creamtop 27% of all pairs
    Smell alikemoderate
    Cooked together797 recipes

    Shared aroma: octanal (fat, soap).

  5. Turnip + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together1,330 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

What each ingredient does

Turnips
Form the main body of the dish, cooked until tender and soft.
Cream
Adds richness and a smooth, creamy texture to the turnips.
Egg
Helps bind the cream into a thick, coating mixture when stirred through.
Sugar
Adds sweetness that balances the earthy bitterness of turnips.

The step that matters

Drain and dry the turnips before adding cream and egg. Excess surface water dilutes the cream and egg, so the mixture stays thin and may curdle or weep instead of coating the turnips.

Swap the turnip

How well each one fits the dish's main ingredients (sugar, cream, egg):

  1. Leekfits better
  2. Sweet potatofits better
  3. Asparagusfits better
  4. Turnipthe original

Fit is the average pairing score against sugar, cream, egg. 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.

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