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Jerusalem Artichokes, Puree for Garniture

A creamy puree of Jerusalem artichokes flavored with butter, broth, cream, and a touch of meat glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Jerusalem artichoke and artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 31 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes, Puree for Garniture

Ingredients

Directions

Prepare

  1. Peel and wash the Jerusalem artichokes, then slice them.

  2. In a saucepan, melt the butter and add the sliced artichokes.

  3. Cook them over the heat for a few minutes.

Make the puree

  1. Moisten with enough broth to cover the artichokes.

  2. Season with salt, pepper, and a pinch of sugar.

  3. Cook until the broth is reduced.

  4. Add the cream sauce and pass through a fine sieve.

  5. Return to a flat saucepan and reduce with a little cream to the desired consistency.

Finish

  1. Before serving, add a small piece of butter and a few drops of meat glaze.

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 + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together31 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

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 body and earthy flavour of the puree.
Butter
Adds richness and a silky mouthfeel to the artichokes.
Cream sauce
Adds body and creaminess, helping the puree become smooth.
Cream
Thins and enriches the puree, adjusting it to the desired consistency.
Meat glaze
Adds savoury depth and colour in small amounts.

The step that matters

Pass through a fine sieve. Straining the cooked artichokes removes fibrous pieces, so the puree becomes smooth. Reducing afterwards concentrates flavour and sets the final texture.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, artichoke, pepper, sugar, cream, sauce, meat):

  1. Jerusalem artichokethe original
  2. Shallotfits about as well
  3. Mustardfits less well
  4. Spinachfits less well

Fit is the average pairing score against butter, artichoke, pepper, sugar, cream, sauce, meat. 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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