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Kohlrabi and Potatoes

A creamy kohlrabi and potato puree served with fried bread crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Kohlrabi and Potatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the vegetables

  1. Place kohlrabi and potatoes in a saucepan and moisten with enough white soup stock to cover.

  2. Bring to a boil, remove any scum, then add onion, leeks, and soup celery.

  3. Cover the pan and cook in a 350°F (175°C) oven for one hour.

Make the puree

  1. Rub the vegetables through a fine sieve and return to a clean saucepan.

  2. Add enough soup stock to achieve a desired liquid consistency.

Finish and serve

  1. Before serving, bind the puree with egg yolks, cream, and butter.

  2. Serve fried bread crusts on the side.

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. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Leek + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,326 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  4. Potato + leektop 6% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Kohlrabi
Forms the bulk of the soup, giving it its main body and mild flavor.
Potatoes
Break down during cooking to thicken the puree and give it a smooth, creamy body.
Egg yolks
Enrich the puree and help bind it into a smooth, velvety texture when stirred in.
Cream
Adds fat and richness, softening the flavor and giving a silkier mouthfeel.
Butter
Adds fat for richness and a rounded, smooth finish to the soup.
Leeks
Contribute mild onion-like sweetness and aroma as they cook into the stock.

The step that matters

Binding the puree with egg yolks. Egg yolks thicken when heated but can curdle or turn grainy if the soup is boiling. Keep the puree hot but off the boil and stir steadily while adding the yolks, cream, and butter.

Swap the kohlrabi

How well each one fits the dish's main ingredients (potato, onion, leek, celery, egg, cream, butter):

  1. Chivefits better
  2. Asparagusfits better
  3. Turnipfits better
  4. Kohlrabithe original

Fit is the average pairing score against potato, onion, leek, celery, egg, cream, butter. 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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