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Jerusalem Artichokes, Puree for Garniture

A creamy puree of Jerusalem artichokes simmered with butter, broth, cream, and seasonings.

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 over medium heat for a few minutes.

Cook and 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.

  5. Rub through a fine sieve.

  6. Return to a flat saucepan.

  7. Reduce with a little cream to desired consistency.

Finish and serve

  1. Before serving, stir in 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 starchy, earthy flavour of the puree.
Butter
Adds richness and a silky mouthfeel to the artichokes at the start and finish.
Cream sauce
Adds richness and body, helping the puree become smooth and creamy.
Broth
Cooks the artichokes gently and adds savoury depth as it reduces.
Meat glaze
Adds concentrated savoury depth and a richer colour to the finished puree.

The step that matters

Reducing the broth and cream to consistency. Artichokes hold a lot of water and starch. Cooking off the broth concentrates flavour, and adding cream in small amounts lets you control thickness. Adding too much liquid at once makes the puree thin and loose.

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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