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Turnips in Gravy

A dish of diced turnips simmered in veal gravy with sugar, salt, and cayenne or white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turnip and white pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 275 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Turnips in Gravy

Ingredients

Directions

  1. In a pot, combine the diced turnips and boiling veal gravy.

  2. Add the sugar, salt, and cayenne or white pepper.

  3. Boil quickly for 50 to 60 minutes until tender.

  4. Serve very hot.

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. Turnip + white peppertop 20% of all pairs
    Smell alikelow
    Cooked together275 recipes

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

  2. Turnip + vealtop 21% of all pairs
    Smell alikelow
    Cooked together1,343 recipes

    Shared aroma: 3-hexenol (green, grassy).

  3. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  5. Sugar + white peppertop 42% of all pairs
    Smell alikelow
    Cooked together812 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turnips
Provide the main body of the dish, softening into tender pieces during the long boil.
Veal gravy
Supplies the liquid and savory richness that the turnips absorb as they cook.
Sugar
Adds a touch of sweetness that balances the bitterness of cooked turnips.

The step that matters

Boil quickly until tender. Turnips need a full 50 to 60 minutes of boiling to soften through; stopping early leaves them firm in the centre. A rapid boil keeps the gravy reducing and the pieces cooking evenly.

Swap the white pepper

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

  1. Capersfits better
  2. Cinnamonfits better
  3. Celeryfits better
  4. White pepperthe original

Fit is the average pairing score against turnip, veal, sugar. 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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