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Small Macedoine Garniture

A mixed vegetable garnish with peas, beans, artichokes, asparagus, carrots, turnips, celery, cauliflower, cucumbers, mushrooms, and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Artichoke and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 140 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Small Macedoine Garniture

Ingredients

Directions

Prepare and cook the vegetables

  1. Prepare equal quantities of the vegetables listed.

  2. Cook each type of vegetable separately, keeping them as green as possible.

Combine and finish

  1. Mix all the cooked vegetables together in a saucepan.

  2. Add the sliced mushrooms and cream sauce to the mixture.

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. Artichoke + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Artichoke + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together165 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Artichoke + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Cream sauce
Coats the vegetables and adds richness and a smooth, moist texture.
Carrots
Add sweetness and colour, and keep their shape when cut with a spoon cutter.
Green peas
Provide sweetness and the bright green colour the dish depends on.
Mushrooms
Add earthy flavour and a meaty, savoury bite to the mixture.

The step that matters

Cook each vegetable separately. Vegetables cook at different rates, and overcooking dulls their colour and softens their texture. Cooking each type on its own lets each reach tenderness while staying green and firm.

Swap the peas

How well each one fits the dish's main ingredients (beans, artichoke, asparagus, carrot, turnip, celery, cauliflower):

  1. Lentilsfits better
  2. Chestnutfits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against beans, artichoke, asparagus, carrot, turnip, celery, cauliflower. 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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