Name: Baked Jerusalem Artichokes
Ingredients: Jerusalem artichokes; grated Parmesan cheese; white or cream sauce; buttered crumbs

Why it works: Jerusalem artichoke and cream work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry octanal, which smells fat, soap. The science ↓

Baked Jerusalem Artichokes

Ingredients

Jerusalem artichokes
grated Parmesan cheese
white or cream sauce
buttered crumbs

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Wash and peel the Jerusalem artichokes, then cook until tender.
Cut the cooked artichokes into neat slices.
Place the slices in a baking dish and sprinkle with grated Parmesan cheese.
Cover with white or cream sauce.
Sprinkle buttered crumbs over the top.
Bake at 350°F (175°C) until the crumbs are brown.

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.

Jerusalem artichoke + creamtop 11% of all pairs

Smell alikemoderate

Cooked together182 recipes

Shared aroma: octanal (fat, soap).
Parmesan cheese + creamtop 17% of all pairs

Smell alikelow

Cooked together1,566 recipes

Shared aroma: gamma-decalactone (peach, creamy).
Jerusalem artichoke + parmesan cheesetop 19% of all pairs

Smell alikelow

Cooked together10 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).