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Small Garniture, Jardiniere

A small vegetable garnish of carrots, turnips, beans, and asparagus in broth with sauce and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Small Garniture, Jardiniere

Ingredients

Directions

Prepare the vegetables

  1. Cut the carrots and turnips into pieces about ¼ inch long using a column cutter.

  2. Boil the carrots and turnips until tender, then cook them in broth and glaze.

  3. Boil the string beans, flageolet beans, and asparagus tops until tender, then drain.

Combine and season

  1. Mix the boiled vegetables together in equal quantities.

  2. Add Allemande or Espagnole sauce and season with salt, pepper, nutmeg, and sugar.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Beans + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together292 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Turnip + asparagustop 2% of all pairs
    Smell alikestrong
    Cooked together328 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Carrots
Hold their shape when cut and add sweetness and color to the mix.
Turnips
Add a firm texture and mild sweetness that balances the savory sauce.
Flageolet beans
Provide a tender, creamy texture that holds up well among the other vegetables.
String beans
Contribute crisp-tender texture and fresh green color to the medley.
Asparagus tops
Add a delicate, slightly grassy flavor and tender texture.
Broth
Adds savory flavor and moisture as the carrots and turnips glaze.

The step that matters

Glazing the carrots and turnips in broth. Cooking the boiled vegetables in broth until the liquid reduces lets sugars and flavor concentrate on their surfaces, giving a glossy coating. If the liquid is allowed to evaporate completely, the vegetables can scorch or dry out.

Swap the nutmeg

How well each one fits the dish's main ingredients (carrot, turnip, beans, asparagus, sauce, pepper, sugar):

  1. Celeryfits better
  2. Capersfits better
  3. Parsleyfits better
  4. Nutmegthe original

Fit is the average pairing score against carrot, turnip, beans, asparagus, sauce, pepper, sugar. 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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