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Jerusalem Artichokes

Jerusalem artichokes boiled in milk and water, served with sauces or fried in butter and garnished with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and parsley share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 70 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Wash the Jerusalem artichokes thoroughly and peel them until smooth.

Cook

  1. Boil the artichokes in a mixture of milk and water until soft, being careful not to overcook them.

  2. Remove the artichokes from the heat as soon as they are tender to prevent breaking.

Serve

  1. Serve the artichokes with various sauces, or fry them in butter and garnish with fried parsley.

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. Jerusalem artichoke + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Jerusalem artichoke + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

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

  5. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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

What each ingredient does

Jerusalem artichokes
Provide the main starchy vegetable that becomes soft and tender when boiled.
Milk
Adds richness and a mild sweetness to the cooking liquid.
Butter
Adds fat and flavour when the artichokes are fried, encouraging golden browning.

The step that matters

Remove the artichokes from the heat as soon as they are tender. Jerusalem artichokes turn mushy and break apart when overcooked, because their starch and cell structure soften past the point of holding together. Pulling them as soon as a knife slides in keeps them intact.

Swap the parsley

How well each one fits the dish's main ingredients (jerusalem artichoke, milk, butter):

  1. Nutmegfits better
  2. Capersfits better
  3. Thymefits about as well
  4. Parsleythe original

Fit is the average pairing score against jerusalem artichoke, milk, butter. 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.

More jerusalem artichokes recipes

Boiled 14Fried 12Mashed 5Stewed 5with White Sauce 3 See all 30 →

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