Name: Jerusalem Artichokes
Ingredients: Jerusalem artichokes; water; fresh butter; cream

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Jerusalem Artichokes

Ingredients

Jerusalem artichokes
water
fresh butter
cream

Directions

Boil the Jerusalem artichokes in cold water until done, then remove immediately to avoid them becoming too soft.
For a purée, rub the boiled artichokes through a sieve with fresh butter and cream.
Use the purée as a sauce for cutlets or as a thickening for white soup.
Alternatively, slice the boiled artichokes and fry them.

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.

Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Jerusalem artichoke + creamtop 11% of all pairs

Smell alikemoderate

Cooked together182 recipes

Shared aroma: octanal (fat, soap).
Jerusalem artichoke + buttertop 18% of all pairs

Smell alikemoderate

Cooked together267 recipes

Shared aroma: ethyl decanoate (grape, waxy).