Name: Jerusalem Artichokes, Cracovienne
Ingredients: large Jerusalem artichokes; clarified butter; fresh bread crumbs; onions

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Jerusalem Artichokes, Cracovienne

Ingredients

large Jerusalem artichokes
clarified butter
fresh bread crumbs
onions

Directions

Peel and boil the Jerusalem artichokes until tender.
Slice the artichokes, making sure not to cut them too thin.
In a flat saucepan, heat clarified butter and lightly fry the sliced artichokes.
In a separate pan, fry fresh bread crumbs and finely chopped onions in clarified butter.
Serve the artichokes topped with the bread crumbs and onions.

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 + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Jerusalem artichoke + oniontop 9% of all pairs

Smell alikestrong

Cooked together140 recipes

Shared aroma: coumarin (sweet, hay).
Jerusalem artichoke + breadtop 13% of all pairs

Smell alikemoderate

Cooked together51 recipes

Shared aroma: ethyl decanoate (grape, waxy).
Butter + oniontop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).
Bread + oniontop 15% of all pairs

Smell alikemoderate

Cooked together8,676 recipes

Shared aroma: 2,4-decadienal (seaweed).