Skip to main content

Fried Turnips

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Turnip and egg are a kitchen classic. They rank in the top 36% of all ingredient pairs, and cooks put them together in 1,077 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Fried Turnips

Ingredients

Directions

  1. Peel and slice the turnips, placing them in cold water.

  2. Boil the turnips in water for 20 minutes.

  3. Drain the turnips carefully to avoid breaking them.

  4. Once cold, dip each slice in the beaten egg, then coat with salted cracker crumbs.

  5. Arrange the slices on a platter and let them stand for 1 hour.

  6. Fry the slices in deep, boiling oil until golden 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.

  1. Turnip + eggtop 36% of all pairs
    Smell alikelow
    Cooked together1,077 recipes

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

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

You might also like

Turnip SoupTurnip Soup43 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes