Why it works: Jerusalem artichoke and butter work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 267 recipes. Both carry ethyl decanoate, which smells grape, waxy. The science ↓
Jerusalem Artichokes, with Butter Sauce
Ingredients
Directions
Wash the Jerusalem artichokes thoroughly in cold water.
Trim them into the shape of a large olive.
Boil them in lightly salted water with a piece of butter.
Once cooked, drain them.
Dish them up and pour butter sauce over them.
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.
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Jerusalem artichoke + buttertop 18% of all pairsSmell alikemoderateCooked together267 recipes
Shared aroma: ethyl decanoate (grape, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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