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Celeriac or Turnip-rooted Celery

Boiled celeriac served with cream sauce, optionally dressed with mayonnaise.

From an old cookbook · modernised transcription
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Celeriac or Turnip-rooted Celery

Ingredients

Directions

Prepare

  1. Pare the celeriac and soak in cold water for 30 minutes.

  2. In a saucepan, cover the celeriac with boiling water and add salt.

Cook and serve

  1. Boil for 30 to 35 minutes until tender when pierced with a fork.

  2. Drain the celeriac, cut into slices, and dish them up.

  3. Cover with cream sauce and serve.

  4. Optionally, dress with mayonnaise for a salad.

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

Celeriac
Forms the main body of the dish, becoming tender and soft when boiled.
Coarse sea salt
Seasons the cooking water so the celeriac takes on flavour as it boils.

The step that matters

Boil until tender when pierced with a fork. Celeriac is dense, so it needs to cook through fully. Pierce it with a fork to check that the centre is soft before draining, since undercooked pieces stay firm and bitter.

“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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