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Chouxrave a LA Creme- -kohlrabi in Cream

Creamy kohlrabi with butter, nutmeg, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chouxrave a LA Creme- -kohlrabi in Cream

Ingredients

Directions

Prepare

  1. Peel the young kohlrabi and wash it.

  2. Cut the kohlrabi into ½-inch slices and boil in lightly salted water until tender.

Finish in cream

  1. Drain the kohlrabi and add it to the cream sauce.

  2. Season with salt, pepper, and nutmeg.

  3. Finish with a pat of butter.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Kohlrabi + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

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

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Young kohlrabi
Forms the tender vegetable base that the cream sauce coats.
Cream sauce
Adds richness and moisture, coating the kohlrabi slices.
Butter
Adds fat and a glossy finish to the finished dish.

The step that matters

Boil until tender. Kohlrabi must be cooked through but not overcooked, since prolonged boiling leaches flavor and turns the slices soft and watery. Stopping at tender keeps texture firm enough to hold in the cream.

Swap the kohlrabi

How well each one fits the dish's main ingredients (cream, sauce, pepper, nutmeg, butter):

  1. Spinachfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Kohlrabithe original

Fit is the average pairing score against cream, sauce, pepper, nutmeg, 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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